Cheesy Enchilada Casserole

Cheesy Enchilada Casserole

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"Give a Mexican favorite a new look with chips standing in for tortillas, plus canned corn, prepared salsa, and tender chicken inside."
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1 h servings 477 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1139 mg
  • 46%

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.

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
  2. Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
  3. Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.


  • Tips:
  • Cut-up cooked pork can be used instead of the chicken.
  • If your family loves beans, try adding 1 can (16 oz) spicy chili beans, undrained, to the chicken mixture for extra flavor and fiber.
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