Tasty Enchilada Casserole Recipe


Cooking Time25 MinCuisine
MethodMain Ingredient


 Canned pineapple chunks in syrup/Canned pineapple chunks in juice20 Ounce (1 can)
 Diced cooked chicken2 Cup (32 tbs)
 Cottage cheese2 Cup (32 tbs)
 Diced green chilies1⁄4 Cup (4 tbs)
 Diced green onion1⁄4 Cup (4 tbs)
 Ground cumin1⁄2 Teaspoon
 Canned enchilada sauce20 Ounce (2 cans, 10 oz. each)
 Corn tortillas8
 Shredded cheddar cheese1⁄2 Cup (8 tbs)
 Sour cream4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2317 Calories from Fat 600

% Daily Value*

Total Fat 66 g101%

Saturated Fat 32.4 g162%

Trans Fat 0 g

Cholesterol 335.4 mg

Sodium 6444.4 mg268.5%

Total Carbohydrates 280 g93.3%

Dietary Fiber 15.4 g61.7%

Sugars 109.6 g

Protein 151 g301.6%

Vitamin A 98.2% Vitamin C 981.8%

Calcium 122% Iron 73.2%

*Based on a 2000 Calorie diet


Drain pineapple, reserve 1/4 cup syrup.
Combine chicken, cottage cheese, chilies, green onion and cumin.
Warm enchilada sauce with pineapple and reserved syrup.
Dip tortillas in sauce.
Spoon chicken mixture in centers.
Roll; place seam-side down in 3-quart shallow casserole dish.
Top with remaining enchilada sauce.
Bake, covered, in 350°F oven 20 to 25 minutes.
Sprinkle with cheese.
Bake until cheese melts.
Let stand 10 minutes.
Serve with sour cream