Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 1 h
Yield: 9 servings
Ingredients: 1 1/2 cups diced sweet onion; 2 large poblano peppers, seeded and diced; 2 Tbsp. canola oil; 3 garlic cloves, minced; 2 (10 3/4-oz.) cans cream of chicken soup; 1 (8-oz.) container sour cream; 2 (4.5-oz.) cans chopped or diced green chiles; 1 cup chicken broth; 1 (1-oz.) envelope taco seasoning mix; 18 (6-inch) corn tortillas, quartered; 6 cups shredded cooked chicken; 2 cups (8 oz.) shredded extra-sharp Cheddar cheese; 2 cups (8 oz.) shredded pepper Jack cheese

Layered casserole of corn tortillas, shredded chicken, and poblano peppers bound with a creamy sauce of sour cream, green chiles, and chicken soup, topped with sharp Cheddar cheese.

Glycemic Load: 11.2 (Medium)

631 calories per serving

Serves: 9

Prep: 30 mins

Cook: 1 hr

About This Calculation

Chicken Enchilada Casserole has a medium glycemic load of 11.2 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are corn tortillas, 6-inch (GL 10.3), taco seasoning mix (GL 0.4), sweet onion, diced (GL 0.2). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.