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Chicken and Corn Enchilada Casserole

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"This easy, cheesy casserole will make your kids beg for seconds."
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55 m servings 494 cals
Original recipe yields 6 servings


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  1. Mix all together all first layer ingredients in a casserole dish.
  2. Bake at 350 for 30 minutes or until firmed. Take out of oven, poke fork holes all around it.
  3. Pour 1/2 cup of red enchilada sauce. Top with Shredded Rotisserie Chicken and shredded cheese.
  4. Put back in oven until cheese melts (5 to 10 minutes). Top with Wholly Guacamole dip and serve!

Nutrition Facts

Per Serving: 494 calories; 19.3 g fat; 64.2 g carbohydrates; 20.3 g protein; 42 mg cholesterol; 1417 mg sodium. Full nutrition

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