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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 209.8
  • Total Fat: 5.9 g
  • Cholesterol: 36.4 mg
  • Sodium: 433.7 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 14.7 g

View full nutritional breakdown of Vicki's Chicken "Enchilada" casserole calories by ingredient
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Vicki's Chicken "Enchilada" casserole

Submitted by: VICD25

Introduction

(I hesitate to call this Mexican, it's just leftovers with chiles). Use leftover chicken or turkey, fresh or canned chiles and subsitute Cream of Chicken, Cream of any favorite soup. Add sauted garlic, onions, olives, canned corn for a richer flavor. (remember to adjust nutrition accordingly). (I hesitate to call this Mexican, it's just leftovers with chiles). Use leftover chicken or turkey, fresh or canned chiles and subsitute Cream of Chicken, Cream of any favorite soup. Add sauted garlic, onions, olives, canned corn for a richer flavor. (remember to adjust nutrition accordingly).
Number of Servings: 4

Ingredients

    *Healthy Request Cream of Mushroom Soup, 1.25 cup
    Chicken Breast, no skin, 6 ounces, diced
    Corn Tortillas, 6 tortilla, medium (approx 6" dia)
    Cheddar Cheese, 0.25 cup, diced
    Green Chiles, diced 0.25- 0.5 cups

Directions

SERVES 4 (4"x4" squares)
spray 8" baking dish with non-stick spray.

Combine soup, diced chicken, green chiles and about 1/2 can water (enough to clean out the soup can. . .) in medium saucepan over medium heat. Heat and stir until warmed throughout and well blended.

Beginning with tortillas, layer in pan
3 tortillas
1/2 of the soup mixture
1/2 of the cheese
3 tortillas
remaining soup mixture
remaining cheese
(on each layer, I tear 2 of the tortillas in half and put the flat sides up to the edges of the pan).

Bake at 350degrees for 30-40min until soup is bubbling and cheese is yummy looking. . .

Remove from oven, let rest until set (5min or so). Cut into 4 equal pieces, garnish with salsa or fresh tomatos, serve with salad or other vegetable for complete meal.

Number of Servings: 4

Recipe submitted by SparkPeople user VICD25.






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