Chicken Enchilada Lasagna
- Number of Servings: 6
Ingredients
10 oz Old El Paso Mild Enchilada Sauce 10 oz Campbell's 98% Fat-Free Cream Of Chicken Soup 1 Kraft 2% Finely Shredded Sharp Cheddar Cheese 1/4 cup onion(s) 2 oz chopped green chilies 2 3 oz chicken breast9 items Azteca Corn tortillas
Preheat oven to 350 degrees
Combine enchilada sauce and chicken soup in a saucepan, heat over medium heat until bubbly around the edge, stirring frequently.
Dip 6 tortillas into the sauce and layer in a 9x13 baking dish
Add layers of 1/3 chicken, sheese, garlic powder, pepper, onions and green chiles.
Repeat layers 2 times
Spoon remaining sauce over the top
Bake for 30 mins
Let stand 5-10 mins
Number of Servings: 6
Recipe submitted by SparkPeople user WENDLYNM.
Combine enchilada sauce and chicken soup in a saucepan, heat over medium heat until bubbly around the edge, stirring frequently.
Dip 6 tortillas into the sauce and layer in a 9x13 baking dish
Add layers of 1/3 chicken, sheese, garlic powder, pepper, onions and green chiles.
Repeat layers 2 times
Spoon remaining sauce over the top
Bake for 30 mins
Let stand 5-10 mins
Number of Servings: 6
Recipe submitted by SparkPeople user WENDLYNM.
Nutritional Info Amount Per Serving
- Calories: 209.3
- Total Fat: 9.3 g
- Cholesterol: 34.2 mg
- Sodium: 558.1 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 0.5 g
- Protein: 13.7 g
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