Enchilada-zagna
Recipe

Enchilada-zagna

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Enchilada-zagna has layers of corn tortillas, creamy cheese sauce, moist chicken and diced green chilies that make this Mexican-inspired dish a delight.

10 mins. to Prepare

45 mins. Cooking Time

10 mins. Standing Time cooling

65 mins. Total

Servings: 10 to 12 servings

Difficulty: Easy

This recipe is: Low Sodium

Ingredients

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Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.

SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.

BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.

TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired.
• Sliced black olives may be added to the layers.
Amount Per Serving
Servings: 10 to 12 servings
Calories350
Calories from Fat160
%Daily Value*
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 80mg27%
Sodium 560mg23%
Carbohydrates 23g8%
Dietary Fiber 2g8%
Sugars 5g
Protein 23g
Vitamin A15%
Vitamin C6%
Calcium35%
Iron6%
* Percent Daily Values are based on a 2,000 calorie diet.
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