Chicken and Corn Enchilada Casserole

Chicken and Corn Enchilada Casserole

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Prep: 15 min
Cook: 40 min
Ready In: 55 min

“This easy, cheesy casserole will make your kids beg for seconds.” - by Wholly Guacamole® brand

Ingredients

First Layer:
1 (15 ounce) can corn
1 (15 ounce) can creamed corn
1 (8 ounce) container non-fat sour cream
1/2 cup low-fat ricotta cheese
1 (8 ounce) package dry corn bread mix
Second Layer:
1 rotisserie chicken, shredded
1 cup shredded Cheddar cheese
1/2 cup enchilada sauce, or more as needed
1 (7 ounce) package Wholly Guacamole dip

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

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

Nutrition

Amount Per Serving (6 total)

Calories
504 cal
25%

Fat
19.6 g
30%

Carbs
64.2 g
21%

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Based on a 2,000 calorie diet

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