Cheesy Enchilada Casserole

Cheesy Enchilada Casserole

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Prep: 15 min
Ready In: 1 hr

“Give a Mexican favorite a new look with chips standing in for tortillas, plus canned corn, prepared salsa, and tender chicken inside.” - by Old El Paso®

Ingredients

2 cups cut-up cooked chicken
1 teaspoon sugar
1/2 cup Old El Paso® Thick 'n Chunky salsa
1 (19 ounce) can Old El Paso® mild enchilada sauce
1 (11 ounce) can Green Giant® SteamCrisp® Niblets® whole kernel corn, drained
2 cups coarsely broken tortilla chips
4 medium green onions, sliced
1 medium tomato, chopped
1 cup shredded Cheddar-Jack with jalapeno peppers cheese blend

Adjust Servings

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Metric US

Original recipe yields 4 servings

Directions

Heat oven to 350 degrees F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.

Nutrition

Amount Per Serving (4 total)

Calories
477 cal
24%

Fat
22 g
34%

Carbs
30.9 g
10%

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Based on a 2,000 calorie diet

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