Lo-Cal Mexican Chicken Cassarole

Name: Lo-Cal Mexican Chicken Cassarole Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: 3 chicken breast; 1 onion- chopped; 1 can of rotel; 2 cans of lo-cal cream of mushroom soup; 1 can red enchillada sauce; 1 bag of Kraft no-fat lo-cal chedder cheese; 1 bag of baked tortilla chips

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 12

Ingredients

3 chicken breast1 onion- chopped1 can of rotel2 cans of lo-cal cream of mushroom soup1 can red enchillada sauce1 bag of Kraft no-fat lo-cal chedder cheese1 bag of baked tortilla chips

Directions

Preheat the even to 350 degrees. Brown the chicken in a large no stick pan. Add the onion and cook until onion is softened. Put the canned goods in the sauce pan and heat unitl bubbling. Place the chips in the bottom of a cassarole dish and crush slightly. Place the chicken mixture over the chips. Cover the top with the cheese and bake for 30 minutes. Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user LORILEI29.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 465.8
Total Fat: 11.7 g
Cholesterol: 39.8 mg
Sodium: 1,408.4 mg
Total Carbs: 61.3 g
Dietary Fiber: 5.8 g
Protein: 28.1 g

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Chicken Enchilada-Style for the Slow Cooker

I threw this together from what I had in my pantry at the time. With proper planning, I'd use fat-free soup and sour cream. It is delicious as-is, but fat could certainly stand to be cut.

You can put the chicken into the slow cooker while still frozen, so prep time is virtually non-existent! A great choice to throw in before bed for lunch at work or in the morning for that night's dinner.

This recipe calls for two pounds of chicken, also because it was what I had available (three large breasts), but would make a great meal with just one pound, too.

I served this along with brown rice and black beans. Tasty!Submitted by: BLUEKITTEN