Chicken Tostada Casserole

You can never have too many main course recipes, so give Chicken Tostada Casserole a try. One serving contains 444 calories, 24g of protein, and 19g of fat. For $2.39 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free diet. This recipe is typical of Mexican cuisine. This recipe from Amandas Cooking has 152 fans. Head to the store and pick up red bell pepper, refried beans, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes around 55 minutes. Overall, this recipe earns a solid spoonacular score of 52%. Similar recipes are Chicken Tostada Salad, Chicken Tostada Salad, and Chicken Tostada Salad.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

½ cup pitted black olives, drained and sliced

1 pound cooked chicken, diced

6 6-inch corn tortillas, cut into quarters

2 14-oz cans enchilada sauce (or two batches of my homemade enchilada sauce)

1 10-oz pkg frozen corn, thawed

1 clove garlic, minced

1 green onion, sliced

1 medium onion, chopped

½ cup chopped red bell pepper

1 15-oz can refried beans

2 cups shredded cheddar or Mexican cheese blend

1 tablespoon chopped tomato

Equipment:

microwave

bowl

oven

Cooking instruction summary:

Preheat oven to 350 F.In a large bowl, combine chicken, 1 can of the enchilada sauce, onion, garlic, red bell pepper, corn and olives. Stir to coat and combine. If chicken was from leftover and in the refrigerator, heat mixture in the microwave for a couple of minutes to take the chill off the meat. of remaining can of enchilada sauce of the tortilla pieces of the meat mixture of the refried beans of the cheeseRepeat the layers again.Bake in preheated oven for 30-40 minutes. Dish will be bubbly and cheese melted.Remove from oven and garnish with sliced green onions and chopped tomatoes.

 

Step by step:


1. Preheat oven to 350 F.In a large bowl, combine chicken, 1 can of the enchilada sauce, onion, garlic, red bell pepper, corn and olives. Stir to coat and combine. If chicken was from leftover and in the refrigerator, heat mixture in the microwave for a couple of minutes to take the chill off the meat. of remaining can of enchilada sauce of the tortilla pieces of the meat mixture of the refried beans of the cheese

2. Repeat the layers again.

3. Bake in preheated oven for 30-40 minutes. Dish will be bubbly and cheese melted.

4. Remove from oven and garnish with sliced green onions and chopped tomatoes.


Nutrition Information:

Quickview
444k Calories
24g Protein
19g Total Fat
45g Carbs
7% Health Score
Limit These
Calories
444k
22%

Fat
19g
29%

  Saturated Fat
8g
52%

Carbohydrates
45g
15%

  Sugar
12g
14%

Cholesterol
62mg
21%

Sodium
2030mg
88%

Get Enough Of These
Protein
24g
49%

Fiber
9g
37%

Phosphorus
350mg
35%

Vitamin A
1714IU
34%

Calcium
309mg
31%

Vitamin C
24mg
30%

Vitamin B3
3mg
19%

Selenium
13µg
19%

Vitamin B6
0.36mg
18%

Zinc
2mg
16%

Iron
2mg
16%

Vitamin B2
0.24mg
14%

Magnesium
55mg
14%

Manganese
0.23mg
11%

Potassium
358mg
10%

Folate
38µg
10%

Vitamin B12
0.57µg
10%

Vitamin B1
0.12mg
8%

Vitamin B5
0.66mg
7%

Vitamin K
6µg
6%

Vitamin E
0.93mg
6%

Copper
0.12mg
6%

Vitamin D
0.26µg
2%

covered percent of daily need
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