Chicken and Corn Enchilada Casserole Recipe

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Ingredients:

Serving

first layer
1 (15 oz) can corn
1 (15 oz) can creamed corn
1 (8 oz) container non-fat sour cream
1/2 cup low-fat ricotta cheese
1 (8 oz) 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 oz) package wholly guacamole dip

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	221.21 Kcal (926 kJ)
Calories from fat	157.8 Kcal
		% Daily Value*
Total Fat	17.53g	27%
Cholesterol	55.98mg	19%
Sodium	232.35mg	10%
Potassium	139.65mg	3%
Total Carbs	5.93g	2%
Sugars	1.78g	7%
Dietary Fiber	0.67g	3%
Protein	10.04g	20%
Vitamin C	1.9mg	3%
Iron	0.5mg	3%
Calcium	195.4mg	20%

Amount Per 100 g
Calories	228.43 Kcal (956 kJ)
Calories from fat	162.95 Kcal
		% Daily Value*
Total Fat	18.11g	27%
Cholesterol	57.81mg	19%
Sodium	239.93mg	10%
Potassium	144.21mg	3%
Total Carbs	6.12g	2%
Sugars	1.84g	7%
Dietary Fiber	0.69g	3%
Protein	10.37g	20%
Vitamin C	2mg	3%
Iron	0.5mg	3%
Calcium	201.8mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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