Enchilada Chicken Tortilla Chip Casserole

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Stir the chicken, green enchilada sauce, and 1 cup cheese together in a bowl. Set aside 2 tablespoons green onions for topping. Add the remaining green onions to the chicken mixture, and set aside.

2. 2

   Drizzle oil over the bottom of a deep 9x13-inch baking dish. Add half the chips to the dish, then top them evenly with the beans and 1 cup cheese. Pour 3/4 cup red enchilada sauce over the top.

3. 3

   Spread the chicken mixture evenly over the sauce and top with the remaining chips. Pour the remaining red enchilada sauce evenly over the casserole; top with the remaining cheese. Cover with foil.

4. 4

   Bake in the preheated oven for 20 minutes; uncover, and cook until browned and bubbly, about 10 minutes more.

5. 5

   Serve topped with desired toppings.

• Calories 824.89 kcal High
• Protein 43.35 g Good Source
• Carbs 59.14 g Moderate
• Total Fat 48.68 g High
• Saturated Fat 15.92 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 116.39 mg High
• Sodium 1808.76 mg High
• Fiber 8.39 g Good Source
• Sugar 2.35 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 529.09 mg Good Source
• Iron 3.2 mg Moderate
• Potassium 633.21 mg Moderate
• Vitamin A 161.32 mcg_rae Moderate
• Vitamin C 9.61 mg Moderate
• Vitamin D 0.59 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Onions 🧅