Low Carb Mexican Casserole

Name: Low Carb Mexican Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: CREAMY MEXICAN CASSEROLE; 2 cups diced cooked chicken; 1/2 pound yellow squash cut in half moons; 8 ounces reduced fat cheddar cheese shredded; 1 can Cream of mushroom soup; 5 ounces red enchilada sauce; 2 green onions chopped

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

CREAMY MEXICAN CASSEROLE 2 cups diced cooked chicken 1/2 pound yellow squash, cut in half moons 8 ounces reduced fat cheddar cheese, shredded 1 can Cream of mushroom soup 5 ounces red enchilada sauce 2 green onions, chopped

Directions

Put the chicken in a greased 2-quart casserole or baking dish. Saut� the squash in butter until tender-crisp; add to the chicken along with half of the cheese. Stir to combine. Mix the mushroom soup and enchilada sauce and blend into the chicken mixture. Season with salt to taste; sprinkle the remaining cheese over the casserole. Bake at 350� 30 minutes or until hot and bubbly. Top with the green onions.
Makes 6 servings

Serving Size: 1/6th

Number of Servings: 6

Recipe submitted by SparkPeople user ACCESSMEDICAL.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving