Chicken Enchilada Casserole
We’re all about easy weeknight meals here and you’re going to want to add this Chicken Enchilada Casserole to your rotation stat.
Servings: 6 servings
Calories: 231kcal
Ingredients
- 11 oz. rotisserie chicken meat (small rotisserie chicken without bones)
- 10 oz. can Red Enchilada Sauce
- 4 oz. can green chilies
- 14.5 oz. can Fire Roasted Tomatoes
- 1/2 cups corn, drained 125g
- 1/2 cup reduced fat Mexican Cheese shreds 56g
- 2 oz. Quest Nacho Cheese Protein Chips
Instructions
- Pre heat oven to 350F. Remove the chicken from the full rotisserie chicken, debone and remove skin. Chop all the meat into bite sizes pieces and place in a bowl.
- Add enchilada sauce, green chilies, fire roasted tomatoes, corn, salt and pepper to the bowl with the chicken and mix together well.Spray a 9x13 baking dish with nonstick spray and add the chicken mixture to the dish.
- Top with shredded cheese.
- Crunch up chips into bite size pieces and sprinkle over the top of the dish.
- Bake at 350 for 20 minutes until the cheese is melty and the sauce has started to thicken.
Notes
- All nutrition facts are an estimate.
- You can also make this with green enchilada sauce.
Nutrition
Serving: 215g | Calories: 231kcal | Carbohydrates: 13g | Protein: 18g | Fat: 11g
