Chicken Tostada Casserole

  • prep: 15 min
  • cook: 40 min
  • total: 55 min
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  • servings:
  • Ingredients

    • 1 pound cooked chicken, diced
    • 1 medium onion, chopped
    • 1 clove garlic, minced
    • 1/2 cup chopped red bell pepper
    • 2 14-oz cans enchilada sauce (or two batches of my homemade enchilada sauce )
    • 1 10-oz pkg frozen corn, thawed
    • 1/2 cup pitted black olives, drained and sliced
    • 1 15-oz can refried beans
    • 2 cups shredded cheddar or Mexican cheese blend
    • 6 6-inch corn tortillas, cut into quarters
    • 1 green onion, sliced
    • 1 tablespoon chopped tomato

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 497 % Daily Value *
    • Total Fat: 28 g 42.77%
    • Saturated Fat: 13 g 62.64%
    • Trans Fat: 0 g %
    • Cholesterol: 146 mg 48.51%
    • Sodium: 674 mg 28.09%
    • Calcium: 442 mg 44.22%
    • Potassium: 396 mg 11.31%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 9.22%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 14 g %
    • Dietary Fiber: 2 g 8.32%
    • Sugar: 3 g
    • Protein: 48 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 6.79%
    • Vitamin C 31.3%
    • Vitamin D 1.42%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat7
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total4 oz-eq

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