Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 chicken breasts, skinless and boneless1 medium onion, chopped1 can cream of mushroom soup1 1/3 cup of salsa6 small flour tortillas1/2 cup reduced fat shredded cheddar cheese3 tbsp flour with 1/2 cup cold water.
Preheat the oven to 350 degrees. Boil the chicken and onion together in 4 cups of water. Once the chicken is cooked, remove from the water and shred. Add the flour to the cold water and whisk then slowly add to the water and onion mixture, stirring to blend. Once the mixture is thick, add the cream of mushroom soup.
In a separate bowl, add the chicken and salsa together. then add to the cream of mushroom mixture.
Add the chicken mixture to the glass pan. Then layer 3 tortillas, half of the cheese and then repeat all three steps. You should end with the cheese on top.
Serving Size: About 6 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DREESE0421.
In a separate bowl, add the chicken and salsa together. then add to the cream of mushroom mixture.
Add the chicken mixture to the glass pan. Then layer 3 tortillas, half of the cheese and then repeat all three steps. You should end with the cheese on top.
Serving Size: About 6 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DREESE0421.
Nutritional Info Amount Per Serving
- Calories: 222.8
- Total Fat: 6.3 g
- Cholesterol: 24.4 mg
- Sodium: 794.1 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 1.0 g
- Protein: 15.1 g
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