3.2
5 ratings

Chicken Enchilada Casserole

A family favorite and the perfect dish for an easy, fun, build-your-own Friday night dinner! This quick casserole can be assembled in a jiffy and emerges from the oven ready to layer. Let each diner add his own embellishments like yogurt, lettuce, fresh tomatoes, and cilantro — the possibilities are deliciously endless.

Click here to see 10 Things You Didn’t Know You Could Make with Cereal

Click here to see 101 Ways to Cook Chicken

Ingredients

  • 4 uncooked corn tortillas
  • 4 Cups cubed cooked chicken or turkey
  • 1 Cup All-Bran wheat flakes
  • 1 Cup shredded part-skim mozzarella cheese
  • 10 Ounces enchilada sauce
  • 8 Ounces tomato sauce
  • 2/3 Cups plain low-fat yogurt
  • 2 Cups shredded lettuce
  • 1/3 Cup sliced green onioins
  • 1/2 Cup chopped tomato

Directions

Preheat the oven to 350 degrees. 

Place tortillas on baking sheet. Bake about 10 minutes or until crisp. Cool; break into small pieces. Set aside.

Stir together chicken, All-Bran cereal, cheese, enchilada sauce, and tomato sauce. Pour into 1 1/2-quart flat casserole dish. Bake for 30 minutes or until thoroughly heated. Remove from oven.

Place 1/2 cup chicken mixture on plate. Layer yogurt, lettuce, green onion, and tomato on top of chicken mixture. Sprinkle with tortilla pieces and serve right away.

Nutritional Facts
Servings8
Calories Per Serving246
Total Fat9g14%
Sugar6gN/A
Saturated4g19%
Cholesterol66mg22%
Protein24g48%
Carbs17g6%
Vitamin A76µg8%
Vitamin B120.4µg7%
Vitamin B60.4mg19.6%
Vitamin C5mg8%
Vitamin E0.6mg3.1%
Vitamin K28µg36%
Calcium148mg15%
Fiber3g11%
Folate (food)22µgN/A
Folate equivalent (total)22µg5%
Iron2mg11%
Magnesium43mg11%
Monounsaturated3gN/A
Niacin (B3)6mg32%
Phosphorus285mg41%
Polyunsaturated1gN/A
Potassium401mg11%
Riboflavin (B2)0.2mg13.4%
Sodium636mg26%
Thiamin (B1)0.1mg6.8%
Zinc2mg13%