Cheesy Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 chicken tenderloins, poached in water (or chicken stock), shreddedReserved Poaching Liquid1 cup sliced button mushrooms1 cup chopped onion1 cup chopped bell pepper1 can Peeled and Diced Green Chiles, drained1 can Great Value Chili Ready Tomatoes1 can Campbell's Southwest Style Pepper Jack Soup1 package Old El Paso Taco Seasoning mix (40% less sodium1 package 10 Mission Multi-grain Flour Tortillas (10)1 package Kroger Garden Blend Mexican Style Vegetables (Frozen)1/2 cup Great Value Shredded 4-Cheese Mexican Blend
Remove chicken from poaching liquid and set aside to cool and shred. Add mushrooms, onion, and bell pepper to poaching liquid and simmer, 10-15 minutes, or until vegetables are soft.
In a medium sized bowl, mix together Tomatoes, Chiles, Soup, Taco Seasoning, and (once simmered) onions, peppers, and mushrooms (after draining). Break tortillas in half. Spray 9x13" baking dish with cooking spray and line the bottom with half tortillas, overlapping slightly so that the bottom is covered. Spoon 1/2 of soup mixture over the tortillas, spreading in a think layer across the entire pan. Sprinkle chicken over the soup mixture, reserving half. Sprinkle half of the frozen Mexican vegetable over chicken. Make another layer of the tortillas over the chicken & vegetables. Repeat the layers, ending with a third layer of tortillas. Sprinkle with shredded cheese. Bake at 350 for 45 minutes to an hour.
Number of Servings: 8
Recipe submitted by SparkPeople user PWHATLEY.
In a medium sized bowl, mix together Tomatoes, Chiles, Soup, Taco Seasoning, and (once simmered) onions, peppers, and mushrooms (after draining). Break tortillas in half. Spray 9x13" baking dish with cooking spray and line the bottom with half tortillas, overlapping slightly so that the bottom is covered. Spoon 1/2 of soup mixture over the tortillas, spreading in a think layer across the entire pan. Sprinkle chicken over the soup mixture, reserving half. Sprinkle half of the frozen Mexican vegetable over chicken. Make another layer of the tortillas over the chicken & vegetables. Repeat the layers, ending with a third layer of tortillas. Sprinkle with shredded cheese. Bake at 350 for 45 minutes to an hour.
Number of Servings: 8
Recipe submitted by SparkPeople user PWHATLEY.
Nutritional Info Amount Per Serving
- Calories: 368.8
- Total Fat: 10.8 g
- Cholesterol: 21.9 mg
- Sodium: 1,873.0 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 11.4 g
- Protein: 17.2 g
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