Chicken and Corn Enchilada Casserole

Chicken and Corn Enchilada Casserole

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"This easy, cheesy casserole will make your kids beg for seconds."
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55 m servings 494 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 64.2g
  • 21%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1417 mg
  • 57%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Mix all together all first layer ingredients in a casserole dish.
  2. Bake at 350 for 30 minutes or until firmed. Take out of oven, poke fork holes all around it.
  3. Pour 1/2 cup of red enchilada sauce. Top with Shredded Rotisserie Chicken and shredded cheese.
  4. Put back in oven until cheese melts (5 to 10 minutes). Top with Wholly Guacamole dip and serve!



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