Street Corn Chicken Enchilada Casserole
Ingredients
- 2 Tbsp butter
- 2 lb boneless, skinless chicken breasts, cubed
- 1 (14-oz) container pico de gallo
- 2 (10-oz) cans enchilada sauce
- 12 corn tortillas
- 1 (8-oz) block pepper Jack cheese, shredded
- 1 (10-oz) container poblano street corn dip
- ¾ cup crumbled queso fresco
- ½ cup pico de gallo
- 2 avocados, sliced
- 1 jalapeño, sliced
- ¼ cup fresh cilantro leaves
Instructions
- Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add chicken, and cook 5 to 6 minutes or until chicken is done. Stir in pico de gallo.
- Spread about ⅓ cup enchilada sauce in a lightly greased 11- x- 7-inch baking dish. Arrange 4 tortillas over sauce, tearing to fit if needed. Spoon half of chicken mixture over tortillas; sprinkle with 1 cup shredded cheese. Drizzle with about 1 cup enchilada sauce.
- Arrange 4 tortillas over sauce, tearing to fit if needed. Spread poblano street corn dip over tortillas. Arrange remaining 4 tortillas over dip, tearing to fit if needed. Top with remaining chicken mixture, 1 cup shredded cheese, and remaining enchilada sauce.
- Cover, and bake 30 minutes. Uncover, and bake 10 minutes longer or until hot and bubbly.
- Sprinkle with crumbled cheese and pico de gallo. Arrange avocados, jalapeño slices, and cilantro leaves over casserole just before serving.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
487
|
487
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 33 | 33 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 1107 | 1107 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 4 | 4 |
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