Easy Chicken Enchilada Casserole
See full recipe on: Food.com
Ingredients |
|---|
| 2 cups chicken breasts, cooked and shredded |
| 1 teaspoon sugar |
| 1/2 cup thick & chunky salsa |
| 1 (19 ounce) can mild enchilada sauce |
| 1 (11 ounce) can whole kernel corn, drained |
| 2 cups tortilla chips, coarsely broken |
| 1/4 cup green onion, sliced |
| 1 medium tomato, chopped (3/4 cup) |
| 1 cup monterey jack and cheddar cheese blend, shredded (try to use the kind with jalapeno peppers cheese blend) |
Nutrition 10 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 240 | — |
| Fat | 11g | 17% |
| Carbs | 19g | 6% |
| Protein | 15g | 30% |
| Fiber | 2g | 9% |
| Cholesterol | 40mg | 13% |
| Sodium | 739mg | 30% |
Preparation |
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