Enchilada Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 oz Chicken breast, cooked and shredded (fresh or canned)1 can fat free cream of mushroom soup1/2 c sour cream1 can sweet corn, drained1 can red enchilada sauce15 small corn tortillas1 c mexican blend cheese
makes 12 servings
PointsPlus value: 6
- Preheat oven to 350 Combine chicken, mushroom soup, sour cream and sweet corn in a skillet, heat through.
- In a 9x13 pan, layer tortillas, chicken mixture, enchilada sauce and cheese until everything is used up. Top with final layer of tortillas and cheese, if desired.
- Bake in a 350° oven for 30 minutes or until cheese is melted and bubbly. Remove from oven to allow ingredients to set up before slicing and serving. (It tastes even better reheated!)
Number of Servings: 12
Recipe submitted by SparkPeople user MWYCUFF7.
PointsPlus value: 6
- Preheat oven to 350 Combine chicken, mushroom soup, sour cream and sweet corn in a skillet, heat through.
- In a 9x13 pan, layer tortillas, chicken mixture, enchilada sauce and cheese until everything is used up. Top with final layer of tortillas and cheese, if desired.
- Bake in a 350° oven for 30 minutes or until cheese is melted and bubbly. Remove from oven to allow ingredients to set up before slicing and serving. (It tastes even better reheated!)
Number of Servings: 12
Recipe submitted by SparkPeople user MWYCUFF7.
Nutritional Info Amount Per Serving
- Calories: 216.8
- Total Fat: 7.1 g
- Cholesterol: 35.7 mg
- Sodium: 295.8 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 3.4 g
- Protein: 14.4 g
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