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Nutrition Facts
Serving Size 428 g
(Approx. 6 Servings)
Amount Per Serving
Calories 670 Calories From Fat 340
% Daily Value*
Total Fat 38 g 58%
Saturated Fat 23 g 115%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 1480 mg 62%
Total Carbohydrate 42 g 14%
Dietary Fiber 5 g 20%
Sugars 7 g
Protein 39 g
Vitamin A 45% Iron 15%
Vitamin C 45% Calcium 60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Stacked Enchilada Verde Casserole
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

12 H-E-B Yellow Corn Tortillas, 6-inch
12 Oz H-E-B Fully Cooked Shredded Chicken
32 Oz Cookwell Hatch Verde Tortilla Soup
16 Oz H-E-B Shredded Mexican Blend Cheese
1 cup(s) H-E-B Sour Cream
12 Oz H-E-B Mild Pico de Gallo
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Instructions

1
Heat oven to 375°F.
2
Spray a 9 x 13-inch baking dish with nonstick spray.
3
Cut or tear tortillas into bite-size pieces.
4
Layer half of the tortillas over bottom of baking dish.
5
Layer half of the meat over tortillas.
6
Spoon half of soup over meat and top with half of cheese.
7
Layer remaining ingredients in the same order, ending with cheese.
8
Cover dish with foil and bake 30 minutes; remove foil and bake 5 more minutes or until cheese melts and casserole is hot in the center.
9
Serve casserole with sour cream and pico de gallo.

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