⏱ 60 min totalChicken Enchilada Casserole
Per 1 serving · 269 g · 11 ingredients
of a 2,000 cal day
- Protein31g30% of calories
- Carbs21g21% of calories
- Fat23g49% of calories
- ✓ Protein-dense
At a glance
One serving of Chicken Enchilada Casserole (269 g) has 414 calories, with 31 g of protein, 21 g of carbohydrates and 23 g of fat. Most of its energy comes from fat (49% of calories). It is high in protein (62% DV), riboflavin (b2) (29% DV) and niacin (53% DV). Keep an eye on sodium, saturated fat and cholesterol, which provide 44%, 54% and 36% of the daily value.
High in
20%+ of the daily value
- Protein62%
- Riboflavin (B2)29%
- Niacin53%
- Vitamin B654%
- Vitamin B1222%
- Pantothenic acid37%
Good source of
10–19% of the daily value
- Vitamin A16%
- Thiamine16%
- Folate (B9)14%
- Choline15%
- Potassium10%
- Magnesium12%
Watch
20%+ of the daily value
- Sodium44%
- Saturated fat54%
- Cholesterol36%
Ingredients
For one serving. Tap an ingredient to see its nutrition.
2 ⅔ oz Chicken breast- 🥄¹⁄₁₆ dash Salt
¹⁄₁₆ dash Black pepper
⅛ cup, chopped Onion
¹⁄₁₆ cup Chili with beans
¹⁄₁₆ cup Chicken broth
¹⁄₁₆ can (10.75 oz) Cream of chicken soup
¹⁄₁₆ can (10.7 oz) Cream of mushroom soup
¹⁄₁₆ cup Sour cream
½ tortilla, medium Flour tortillas
⅓ cup, shredded Cheddar cheese
Directions
- 1
Preheat the oven to 350°F and set out a 9x13-inch baking dish.
- 2
Place the chicken in a saucepan, season with a pinch of salt and pepper, and add enough water to cover. Bring to a boil, then reduce to a gentle simmer and cook until the chicken reaches 165°F in the center, about 18-22 minutes.
- 3
Meanwhile, in a large pan over medium heat, combine the chopped onions, chili with beans, chicken broth, cream of chicken soup, cream of mushroom soup, and sour cream. Bring to a simmer, then reduce heat and cook gently for about 15 minutes, stirring occasionally.
- 4
Transfer the cooked chicken to a cutting board and let cool slightly, then shred with two forks. Stir the shredded chicken into the sauce until evenly combined.
- 5
Arrange a layer of tortillas to cover the bottom of the baking dish. Spoon on half of the chicken mixture and spread evenly, then sprinkle with half of the cheese. Repeat with another layer of tortillas, the remaining chicken mixture, and the remaining cheese.
- 6
Bake until the casserole is hot and the cheese is melted and bubbly, 20-30 minutes. Let rest for 5 minutes before serving.
- 7
Serve warm.
Vitamins & minerals
Amounts for 1 serving (269 g). Bars show % of the daily value.
Vitamins
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Vitamin A | 140 μg | 16% |
| Vitamin C | 2 mg | 2% |
| Vitamin D | 0.3 μg | 2% |
| Vitamin E | 1 mg | 8% |
| Vitamin K | 9 μg | 7% |
| Thiamine | 0.2 mg | 16% |
| Riboflavin (B2) | 0.4 mg | 29% |
| Niacin | 8 mg | 53% |
| Vitamin B6 | 1 mg | 54% |
| Folate (B9) | 57 μg | 14% |
| Vitamin B12 | 1 μg | 22% |
| Pantothenic acid | 2 mg | 37% |
| Choline | 85 mg | 15% |
Minerals
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 330 mg | 33% |
| Iron | 2 mg | 28% |
| Potassium | 480 mg | 10% |
| Magnesium | 52 mg | 12% |
| Phosphorus | 455 mg | 65% |
| Zinc | 3 mg | 24% |
| Copper | 0.1 mg | 15% |
| Manganese | 0.2 mg | 8% |
| Selenium | 36 μg | 65% |
Full breakdown · 43 more nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Alanine | 1 g | — |
| Alpha Linolenic Acid (ALA) | 0.1 g | — |
| Alpha carotene | 0 μg | — |
| Arginine | 2 g | — |
| Aspartic acid | 3 g | — |
| Beta carotene | 83 μg | — |
| Caffeine | 0 mg | — |
| Cystine | 0.3 g | — |
| Docosahexaenoic Acid (DHA) | 0 g | — |
| Docosapentaenoic Acid (DPA) | 0 g | — |
| Eicosapentaenoic Acid (EPA) | 0 g | — |
| Fluoride | 21 μg | — |
| Fructose | 0.3 g | — |
| Galactose | 0 g | — |
| Glucose | 0.4 g | — |
| Glutamic acid | 6 g | — |
| Glycine | 1 g | — |
| Histidine | 1 g | — |
| Hydroxyproline | 0 g | — |
| Isoleucine | 1 g | — |
| Lactose | 0.2 g | — |
| Leucine | 3 g | — |
| Lycopene | 228 μg | — |
| Lysine | 2 g | — |
| Maltose | 1 g | — |
| Methionine | 1 g | — |
| Monounsaturated fats | 6 g | — |
| Phenylalanine | 1 g | — |
| Polyunsaturated fats | 2 g | — |
| Proline | 2 g | — |
| Retinol | 133 μg | — |
| Serine | 1 g | — |
| Starch | 11 g | — |
| Sucrose | 0.4 g | — |
| Theobromine | 0 mg | — |
| Threonine | 1 g | — |
| Total omega 3 | 0.2 g | — |
| Total omega 6 | 1 g | — |
| Tryptophan | 0.5 g | — |
| Tyrosine | 1 g | — |
| Valine | 2 g | — |
| Vitamin D2 | 0.1 μg | — |
| Vitamin D3 | 0.3 μg | — |
Burning 414 calories
Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.
- 79minWalking (3.5 mph)
- 50minCycling (moderate)
- 35minRunning (6 mph)
- 58minSwimming laps
Common questions
How many calories are in Chicken Enchilada Casserole?
One serving of Chicken Enchilada Casserole (1 serving) has 414 calories, which works out to 154 calories per 100 g. That is about 21% of a 2,000-calorie day.
Is Chicken Enchilada Casserole high in protein?
Yes. It has 31 g of protein per serving, and 30% of its calories come from protein (7.5 g of protein per 100 calories).
Is Chicken Enchilada Casserole keto-friendly?
It is hard to fit into a strict keto diet. One serving has 19 g of net carbs and 21% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.
How much sodium is in Chicken Enchilada Casserole?
1010 mg per serving, which is high (20% or more of the 2,300 mg daily value).
How much sugar is in Chicken Enchilada Casserole?
2.3 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.
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