Rating: 3 stars
304 Ratings
  • 1 star values: 32
  • 2 star values: 88
  • 3 star values: 62
  • 4 star values: 56
  • 5 star values: 66

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John Kernick

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.

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  • Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.

  • Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.

  • Slice into wedges and serve with the salsa, avocado, and cilantro.

Nutrition Facts

890 calories; fat 49g; saturated fat 21g; cholesterol 228mg; sodium 1665mg; protein 72g; carbohydrates 40g; sugars 5g; fiber 7g; iron 5mg; calcium 616mg.
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