Directions:
- Preheat oven to 375°. Stir together enchilada sauce and next 3 ingredients in a 3 1/2-qt. saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.
- Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
- Pour chicken mixture into 5 lightly greased (10-oz.) ramekins. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese. Divide ramekins onto 2 jelly-roll pans.
- Bake at 375° for 30 minutes or until golden and bubbly. Serve with desired toppings.
- *2 (12.5-oz.) cans chicken, drained, may be substituted.
- Note: Mixture may be prepared in a lightly greased 11- x 7-inch baking dish. Bake as directed, omitting jelly-roll pans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3012.09 Kcal (12611 kJ) | ||
| Calories from fat | 1726.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 191.82g | 295% | |
|---|---|---|---|
| Cholesterol | 547.8mg | 183% | |
| Sodium | 4379.31mg | 182% | |
| Potassium | 3176.74mg | 68% | |
| Total Carbs | 193.8g | 65% | |
| Sugars | 23.09g | 92% | |
| Dietary Fiber | 10.54g | 42% | |
| Protein | 138.88g | 278% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 9.4mg | 52% | |
| Calcium | 619.5mg | 62% | |
| Amount Per 100 g | |||
| Calories | 223.24 Kcal (935 kJ) | ||
| Calories from fat | 127.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.22g | 295% | |
|---|---|---|---|
| Cholesterol | 40.6mg | 183% | |
| Sodium | 324.57mg | 182% | |
| Potassium | 235.44mg | 68% | |
| Total Carbs | 14.36g | 65% | |
| Sugars | 1.71g | 92% | |
| Dietary Fiber | 0.78g | 42% | |
| Protein | 10.29g | 278% | |
| Vitamin C | 0.4mg | 9% | |
| Iron | 0.7mg | 52% | |
| Calcium | 45.9mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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