Chicken Enchilada Casserole

(2)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
12 oz cooked cubed chicken breast12 corn tortillas cut into quarters8 oz Mexican cheese (can use low-fat)10 oz can enchilada sauce (I use green, but both work)1 1/4 cup milk1 can low fat cream of chicken soup5 tomatillos, diced (optional)This is a weight-watchers recipe. The recipe calls for reduced fat cheese, non-fat milk and does not include tomatillos. The points for the recipe with those adjustments is 6.
Directions
Preheat oven to 350. Whisk together soup, enchilada sauce and milk. Spray 11x17 baking dish. Pour a small amount of soup in bottom of casserole. Make two layers in the following order: 1/2 tortilla pieces, 1/2 meat with tomatillos, 1/2 cheese, then repeat. Bake uncovered for 25-30 minutes. Makes 6 servings.


Number of Servings: 6

Recipe submitted by SparkPeople user CHARLYSUE.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 436.3
  • Total Fat: 19.6 g
  • Cholesterol: 82.4 mg
  • Sodium: 1,427.7 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 30.7 g

Member Reviews
  • AMYLOVESTZU
    yummy thanks - 10/22/10