Chicken Enchilada Casserole







A recipe from the cuisine, allowed in a diet.

If you're planning on warming up this winter, nothing beats a good old-fashioned casserole. Especially if it is Mexican-inspired. This one has delicious layers of tortilla, chicken, mozzarella, and a generous amount of enchilada sauce. Bake it in a large tray and your friends and family will surely leave no leftovers!

Nutritional Chart

Calories: 414 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 34 g
  • 21 g
  • 21 g

Ingredients Needed for Chicken Enchilada Casserole

1 ½ pounds of chicken breast
1 tablespoon vegetable oil
1 ½ cups of red enchilada sauce
4 tortilla wraps
1 ½ cups of low moisture mozzarella, shredded
fresh basil leaves

How to Make Chicken Enchilada Casserole

  1. Add the chicken in a baking dish and pour the vegetable oil over it. Season it with salt and pepper.
  2. Slide the tray into the oven for the next 20 minutes at 330 degrees F/165 degrees C.
  3. Thinly slice the meat and chop it on your wooden board.
  4. Grease the bottom of a round baking dish (approximately 12 inches in diameter) and evenly spread around 1/4 of the enchilada sauce.
  5. Split the ingredients into 4 layers of tortilla, chicken, enchilada sauce, and mozzarella.
  6. Slide the tray into the oven for 30 minutes at 330 degrees F/170 degrees C.
  7. Serve the casserole topped with some fresh basil leaves.

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