- 1 pound chicken breasts (cut into bite-sized pieces)
- 1 cup enchilada sauce (gluten-free)
- 1 cup low-fat sour cream
- 3/4 cup salsa (jarred)
- 1 cup frozen corn (thawed)
- 4 ounces diced green chilies
- 12 white corn tortillas (torn into bite-sized pieces)
- 1 cup shredded cheddar cheese
PER SERVING *
|Calories390Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Anthony and Katorah Aaron 29 days ago
Easy to make, a little bland. A taco seasoning might help. Will make again! Thanks!
Michelle 28 Oct
Was pretty good, but tortillas were too mushy. Next time I’ll try corn tortillas or but them on top to crisp up, for some crunch.
Sondra Cohen Hale 18 Oct
It was delicious! Definitely a keeper! It was so easy too!
kim kosach 22 Jun
awesome. i will make it again.
David M. 18 Mar
I used Mozzarella and aged cheddar cheese and a\so topped it with grated Parmesan cheese, ooooooh it was amazing....
Catherine P. 7 Mar
It is a big family pleaser. It has been a long while since making it though so I cannot remember particulars. I did cut the corn tortillas into triangles and the ones on top turned into chips basically. We'll see again how this turns out.
Erin O'Donnell 22 Dec 2016
It was great, I thought about shredding the chicken and adding some jalapeños for a kick, otherwise fantastic!
Jacqueline B. 5 Oct 2016
Amazing, definitely a 10! Would absolutely make it again in a heart beat. I cut the chicken up before I cooked it and I think that made the process quicker too
Lynn C. 25 Jun 2016
It turned out really well. Definitely easy and delicious. We did fry the tortilla shells which added some extra crunch.
Zach E. 22 Jun 2016
It is what it is. It was tasty, quick and easy. I was able to make changes to personalize the dish to my liking such as frying the tortillas to add texture along with the chicken chunks. I say it IS a keeper, but I'm a GOOD cook.
Roberta T. 8 Feb 2016
I used yellow corn tortilla chips and it was amazing. It was gone the same day, and I made a bunch.
JoElle B. 22 Jul 2015
This was kind of a "one note" dish. I used mild enchilada sauce because I wasn't sure who would be eating it. I would switch to medium or hot if I were to make it again. The recipe just said to tear the tortillas into pieces and not fry them first, but they just sort of turn to mush and the only real texture this dish has is from the chicken chunks. It would be better if there was some crunch or something to liven it up. It was edible, but isn't a keeper.