No current photos.

Nutrition Facts
Serving Size 1 (314g) Recipe makes 4 servings
Calories 522
Calories from Fat 250		(47%)
Amount Per Serving		%DV
	Total Fat 27.8g	42%
	Saturated Fat 14.1g	70%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 121mg		40%
Sodium 1645mg		68%
Potassium 318mg		9%
Total Carbohydrate 32.9g		10%
	Dietary Fiber 4.3g	17%
	Sugars 4.8g
Protein 35.1g		70%
detailed view... how is this calculated?

Chicken & Tortilla Enchilada Bake

Recipe #86156 | 45 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Jellyqueen
Mar 8, 2004

I got this recipe out of one of those "free" recipe books you get from some of the internet sites. This one came out of a Pace Cookbook.

1
Preheat oven to 350 F.
2
Spread 1/4 cup enchilada sauce in bottom of a 9" pie plate.
3
Pour remaining enchilada sauce into a shallow dish that is big enough to dip the corn tortillas.
4
Dip 3 tortillas in sauce to coat and place in bottom of pie place, overlapping as necessarry.
5
Top with half of the chicken and 1/2 cup cheese.
6
Dip 3 more tortillas in sauce and place on top of cheese.
7
Top this layer with remaining chicken and 1/2 cup cheese.
8
Dip remaining tortillas in sauce and place on top of cheese.
9
Spread remaining sauce over the top of the tortillas.
10
Bake for 25 minutes, top with remaining cheese and bake for 5 minutes more, or until cheese is melted.
11
Cut in pie shaped wedges to serve.