Verde Enchilada Casserole

Water, 1/2 cup
Garlic powder, 1/2 tsp.
Cooked chicken, cubed, 2 cups
Tortillas, Carb-balance (6″), 5 tortillas
Mozzarella, part-skim, 1/2 cup
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Campbell’s Creamy Chicken Verde Soup, 1 can

OR

1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 (4 ounce) can diced green chilies, drained

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I ended up making this with only 3 tortillas because that’s all we had (oops!), but it was great that way too. The only downside is that there really aren’t any veggies in this casserole. Marc claims it could be taken up a notch with peas, but I think peas are the veggie of the devil. Might try a can of rotel mixed in next time…

1. Mix these to make Creamy Chicken Verde Soup ( 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup, 1 teaspoon cumin,1 teaspoon ground coriander, 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder
1 (4 ounce) can diced green chilies, drained).

2. Preheat oven to 350°F. Cut tortillas into strips.

3. Mix soup, water, garlic and chicken. Stir in tortillas.

4. Spread in 2-qt. shallow baking dish. Top with cheese. Cover.

5. Bake for 25 minutes.

Serving size: 1/4 of casserole

Serving Size: Makes 4 svgs of 1/4 of a casserole

Number of Servings: 4

Recipe submitted by SparkPeople user COXBETH.