Chicken and Corn Enchilada Casserole

Chicken and Corn Enchilada Casserole

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"This easy, cheesy casserole will make your kids beg for seconds."

Ingredients

55 m {{adjustedServings}} servings 494 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 64.2g
  • 21%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1417 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

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  1. Mix all together all first layer ingredients in a casserole dish.
  2. Bake at 350 for 30 minutes or until firmed. Take out of oven, poke fork holes all around it.
  3. Pour 1/2 cup of red enchilada sauce. Top with Shredded Rotisserie Chicken and shredded cheese.
  4. Put back in oven until cheese melts (5 to 10 minutes). Top with Wholly Guacamole dip and serve!
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