Preheat oven to 350 degrees. Lightly spray an 8-in.-square baking dish with cooking spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Even your pickiest eaters will love this chicken enchilada casserole. Plus, it can be made in four simple steps.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 8 (5½-in.) Hy-Vee enchiladas-size white corn tortillas, divided | ||
| 1 lbs. Hy-Vee fresh 100% natural boneless, skinless chicken breasts, cooked and shredded | ||
| 1 (10-oz.) can Hy-Vee red tomato-base enchilada sauce | ||
| 1 (10-oz.) can Hy-Vee mild diced tomatoes & green chilies, drained | ||
| 1 (2.25-oz) can Hy-Vee sliced ripe olives, drained | ||
| 1 (8-oz.) pkg. Hy-Vee finely shredded Mexican style cheese (2 cups), divided | ||
| Fresh cilantro, for garnish |
Things To Grab
- 8-in.-square baking dish
- Hy-Vee canola oil cooking spray
- Cutting board
- Large sharp knife
- Medium bowl
- Large spoon
- Foil
Directions
Divide tortillas into 2 stacks of 4 tortillas each. Cut tortillas into bite-sized triangles; set aside.
Combine cooked chicken, enchilada sauce, tomatoes and ripe olives in a medium bowl.
To assemble, arrange half of the tortilla triangles evenly in bottom of prepared baking dish. Top with half of the chicken mixture. Top with 1 cup cheese, then remaining half of tortilla triangles. Top with remaining chicken mixture and cheese.
Cover with foil; bake for 30 to 35 minutes or until heated through. Garnish with cilantro, if desired.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 100mg
- Sodium: 790mg
- Total Carbohydrates: 20g
- Protein: 33g
Daily Values
0%
Iron 6%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 8%