Chicken and spinach enchilada casserole
- Number of Servings: 6
Ingredients
1 lb boneless skinless chicken breast, boiled and shredded12 small corn tortillas1 can low-fat cream of chicken soup1 can red enchilada sauce1 package frozen chopped spinach, thawed and squeezed dry1 small can tomato sauce1 can whole green chiles, coarsely chopped3/4 cup shredded low-fat cheddar cheese
Heat oven to 375.
Mix enchilada sauce and tomato sauce together in a measuring cup or small bowl and set aside.
In large bowl, mix chicken, soup (undiluted), spinach, and chiles.
In a medium, deep-sided casserole dish, pour a small amount of sauce and tilt dish so sauce covers the bottom. Layer 6 of the tortillas, covering the bottom of dish and overlapping as needed.
Pour about 1/4 cup of sauce over tortillas, spreading to cover evenly.
Put half the chicken mixture over tortillas and sauce, spreading evenly.
Sprinkle half of cheese over chicken mixture.
Layer remaining 6 tortillas over all, then repeat the layers of sauce and chicken mixture.
Pour remaining sauce over all, top with remaining cheese. Cover with foil and bake for one hour.
Number of Servings: 6
Recipe submitted by SparkPeople user KDALLEY.
Mix enchilada sauce and tomato sauce together in a measuring cup or small bowl and set aside.
In large bowl, mix chicken, soup (undiluted), spinach, and chiles.
In a medium, deep-sided casserole dish, pour a small amount of sauce and tilt dish so sauce covers the bottom. Layer 6 of the tortillas, covering the bottom of dish and overlapping as needed.
Pour about 1/4 cup of sauce over tortillas, spreading to cover evenly.
Put half the chicken mixture over tortillas and sauce, spreading evenly.
Sprinkle half of cheese over chicken mixture.
Layer remaining 6 tortillas over all, then repeat the layers of sauce and chicken mixture.
Pour remaining sauce over all, top with remaining cheese. Cover with foil and bake for one hour.
Number of Servings: 6
Recipe submitted by SparkPeople user KDALLEY.
Nutritional Info Amount Per Serving
- Calories: 210.5
- Total Fat: 4.1 g
- Cholesterol: 12.6 mg
- Sodium: 720.4 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 5.5 g
- Protein: 12.9 g
Member Reviews
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NANCYGIRL1
An easy, quick recipe. Servings are very filling for under 300 calories. My only reservations: (a) the ingredient measurements are imprecise (what size is "1 can") - under the cans of these ingredient I bought, I got a 279-calorie count for each of the six servings and (b) high sodium count. - 9/1/08