Green Enchilada Chicken "Lasagna"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 pkg 12-ct 6 in. corn tortillas1 28 oz. can Green Enchilada Sauce1 onion, finely diced2 cloves of garlic, minced1/2 tsp chile powder1/4 tsp celery salt1/4 tsp cuminred pepper flakes to taste (optional)salt and pepper3 4 oz. cans diced green chiles2 cans 98% fat free cream of chicken soup1 c. fat free milk1 lb chicken breast, cooked and chopped or shredded1 c. white cheese like mexican cheese or monterey jack1 c. shredded cheddar cheese
In large saute pan, saute onions and garlic in a small amount of olive oil until clear. Add seasoning (adjust to your taste) and cook 1 minute more. Add chiles with juice, condensed soup, and milk. Stir thoroughly until heated through. Add cooked chicken. When hot and bubbly, remove from stove.
Warm up enchilada sauce in saucepan. Dip corn tortillas in sauce and lay across the bottom of a 9 x 15 baking dish. Continue layering with chicken filling, cheese and tortillas. Top with cheese and bake until golden and bubbly. Let rest for 15 minutes before serving. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user JEN2DR.
Warm up enchilada sauce in saucepan. Dip corn tortillas in sauce and lay across the bottom of a 9 x 15 baking dish. Continue layering with chicken filling, cheese and tortillas. Top with cheese and bake until golden and bubbly. Let rest for 15 minutes before serving. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user JEN2DR.
Nutritional Info Amount Per Serving
- Calories: 235.8
- Total Fat: 9.2 g
- Cholesterol: 39.0 mg
- Sodium: 943.6 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.6 g
- Protein: 16.5 g
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