Lazy Girl’s Chicken Enchilada Casserole Recipe | Yummly

Lazy Girl’s Chicken Enchilada Casserole

IOWA GIRL EATS(15)
Christine Hogan Christine: "So good! Added 8oz of cream cheese." Read More
10Ingredients
55Minutes
390Calories
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Ingredients

US|METRIC
  • 1 pound chicken breasts (cut into bite-sized pieces)
  • salt
  • pepper
  • 1 cup enchilada sauce (gluten-free)
  • 1 cup low-fat sour cream
  • 3/4 cup salsa (jarred)
  • 1 cup frozen corn (thawed)
  • 4 ounces diced green chilies
  • 12 white corn tortillas (torn into bite-sized pieces)
  • 1 cup shredded cheddar cheese
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    NutritionView More

    390Calories
    Sodium42% DV1000mg
    Fat25% DV16g
    Protein55% DV28g
    Carbs12% DV35g
    Fiber24% DV6g
    Calories390Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol80mg27%
    Sodium1000mg42%
    Potassium650mg19%
    Protein28g55%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate35g12%
    Dietary Fiber6g24%
    Sugars5g10%
    Vitamin A15%
    Vitamin C15%
    Calcium25%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(15)

    Peggy Pelak a year ago
    Not very good! Tortilla were hard and not enough flavor!
    So good! Added 8oz of cream cheese.
    Rachael Austin a year ago
    This has become part of our meal rotation easy and you can sub or add what you have on hand
    Easy to make, a little bland. A taco seasoning might help. Will make again! Thanks!
    Michelle 2 years ago
    Was pretty good, but tortillas were too mushy. Next time I’ll try corn tortillas or but them on top to crisp up, for some crunch.
    Sondra Cohen Hale 2 years ago
    It was delicious! Definitely a keeper! It was so easy too!
    kim kosach 2 years ago
    awesome. i will make it again.
    David M. 2 years ago
    I used Mozzarella and aged cheddar cheese and a\so topped it with grated Parmesan cheese, ooooooh it was amazing....
    Catherine Pickens 2 years ago
    It is a big family pleaser. It has been a long while since making it though so I cannot remember particulars. I did cut the corn tortillas into triangles and the ones on top turned into chips basically. We'll see again how this turns out.
    Erin O'Donnell 3 years ago
    It was great, I thought about shredding the chicken and adding some jalapeños for a kick, otherwise fantastic!
    Jacqueline B. 4 years ago
    Amazing, definitely a 10! Would absolutely make it again in a heart beat. I cut the chicken up before I cooked it and I think that made the process quicker too
    Lynn C. 4 years ago
    It turned out really well. Definitely easy and delicious. We did fry the tortilla shells which added some extra crunch.
    Zach E. 4 years ago
    It is what it is. It was tasty, quick and easy. I was able to make changes to personalize the dish to my liking such as frying the tortillas to add texture along with the chicken chunks. I say it IS a keeper, but I'm a GOOD cook.
    Roberta T. 4 years ago
    I used yellow corn tortilla chips and it was amazing. It was gone the same day, and I made a bunch.
    JoElle B. 5 years ago
    This was kind of a "one note" dish. I used mild enchilada sauce because I wasn't sure who would be eating it. I would switch to medium or hot if I were to make it again. The recipe just said to tear the tortillas into pieces and not fry them first, but they just sort of turn to mush and the only real texture this dish has is from the chicken chunks. It would be better if there was some crunch or something to liven it up. It was edible, but isn't a keeper.

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