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Chicken and Corn Enchilada Casserole

Chicken and Corn Enchilada Casserole Recipe

  • First Layer:
  • 1 (15 ounce) can corn
  • 1 (15 ounce) can creamed corn
  • 1 (8 ounce) container non-fat sour cream
  • 1/2 cup low-fat ricotta cheese
  • 1 (8 ounce) package dry corn bread mix
  • Second Layer:
  • 1 rotisserie chicken, shredded
  • 1 cup shredded Cheddar cheese
  • 1/2 cup enchilada sauce, or more as needed
  • 1 (7 ounce) package Wholly Guacamole dip
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 504
Total Fat 19.6g
Saturated Fat 7.4g
Cholesterol 46mg
Sodium 1421mg
Total Carbohydrate 64.2g
Dietary Fiber 5g
Sugars 13g
Protein 21.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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