- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 323.8
- Total Fat: 14.1 g
- Cholesterol: 71.8 mg
- Sodium: 685.0 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 3.5 g
- Protein: 24.7 g
Slimmed-Down Chicken Enchilada CasseroleSubmitted by: MILEHIGHMAMA
IntroductionThis is a slimmed down version of a family favorite. You can roll the enchiladas with the chicken mixture and cheese inside and top with the cream sauce, or just layer it all :) This is a slimmed down version of a family favorite. You can roll the enchiladas with the chicken mixture and cheese inside and top with the cream sauce, or just layer it all :)
16 oz. reduced fat sour cream
1 can Campbell's 98% fat-free cream of chicken soup
1 T. chopped cilantro
2 chicken breasts, cooked and shredded (rotisserie is fine)
1 can Rotel Tomatoes with green chiles, Original
1 cup finely chopped onion
12 corn tortillas
8 oz. reduced fat colby-jack shredded cheese
Optional: 1 can diced green chiles (mild or hot.. you choose)
Heat oven to 350.
Combine onion, Rotel tomatoes and shredded chicken and heat through. Add additional green chile if you like!
Spray a 9 x 12 baking dish with Pam and layer sauce, tortillas, cheese and chicken mixture, sort of like a lasagna, ending with the cheese.
Alternately, you can roll each of the tortillas around some cheese and chicken mixture, and place into dish and then top with the sauce and some remaining cheese.
Bake at 350 about 30 minutes, or until browned and bubbly.
Makes 8 hearty servings!
Top with lettuce and salsa for a pretty presentation.
Number of Servings: 8
Recipe submitted by SparkPeople user MILEHIGHMAMA.