Chicken Enchilada Casserole

Give a Mexican favorite a new look with chips standing in for tortillas, plus canned corn, prepared salsa, and tender chicken inside.

  • prep time 15 min
  • total time 60 min
  • ingredients 9
  • servings 4

Ingredients

2
cups cut-up cooked chicken
1
teaspoon sugar
1/2
cup Old El Paso™ Thick ‘n Chunky salsa
1
can (19 oz) Old El Paso™ mild enchilada sauce
1
can (11 oz) Green Giant™ SteamCrisp® Niblets® whole kernel corn, drained
2
cups coarsely broken tortilla chips
4
medium green onions, sliced (1/4 cup)
1
medium tomato, chopped (3/4 cup)
1
cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)
  • 1 Heat oven to 350°F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
  • 2 Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
  • 3 Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    550
    (
    Calories from Fat
    220),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    1490mg
    1490%;
    Total Carbohydrate
    51g
    51%
    (Dietary Fiber
    3g
    3%
      Sugars
    9g
    9%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    10%;
    Calcium
    20%;
    Iron
    15%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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