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    You are in: Home / Mexican / Chicken Enchilada Casserole Recipe
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    Chicken Enchilada Casserole

    Average Rating:

    4 Total Reviews

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    • on November 02, 2009

      I made something similar to this recipe the only difference is I used cream of chicken soup and added some taco seasoning instead of the chilies. I think it would also be good with a can of rotel mixed in or enchilada sauce. You can also leave the tortillas whole or in larger pieces. Next time I would remember to spray the bottom first with non-stick. Only took me 25 min to cook. Super easy to put together and yummy!

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    • on July 12, 2009

      I've made this a few times and have modified it a bit for my family's tastes. I use cream of chicken soup instead of mushroom and spice it up with a little ground cayenne pepper mixed in. I use a can of Rotel tomatoes and green chilis instead of just chilis. I use 2 cups regular cheese since I found that the lowfat didn't melt well. It's really good and is even better the next day. Thanks for posting!

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    • on October 02, 2007

    • on June 28, 2006

      I was going to give this 4 stars on first taste - it was good but needed 'something'. But the leftovers the next day were awesome, the flavors had a chance to come out. I used a can of Rotel instead of just green chilis, and added a chopped cerrano pepper to the chicken mixture as well. Topped with salsa when serving, it was delicious. I would serve this to company.

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    Nutritional Facts for Chicken Enchilada Casserole

    Serving Size: 1 (389 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 444.5
    Calories from Fat 75
    Total Fat 8.3 g
    Saturated Fat 3.6 g
    Cholesterol 149.0 mg
    Sodium 565.8 mg
    Total Carbohydrate 24.6 g
    Dietary Fiber 3.5 g
    Sugars 1.9 g
    Protein 64.9 g

    The following items or measurements are not included:

    low-fat cream of mushroom soup

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