Annie's Easy Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
8 oz. cooked chicken, cubed (2 breast pieces)1 can low-fat cream-of-mushroom soup2 c. chopped tomatoes, or canned1 small can chopped or sliced chiles1 medium onion, chopped2 tbsp. instant tapioca1 can beans of your choice, rinsed2 c. corn3 oz. shredded cheddar cheese5 corn tortillas (6 in. diameter) torn into half-dollar size pieces
1. Mix together chicken cubes, cream of mushroom soup, tomatoes, chopped onion, and tapioca.
2. In a separate container, combine corn and beans.
3. In a medium or large crockpot, lay down 1/3 of the torn tortilla pieces in a layer that covers the bottom of the crock pot.
4. Spread 1/3 of the chicken/soup/onion mixture over the tortilla bits. Then layer 1/3 of the bean/corn mixture. Sprinkle lightly with 1/3 of the shredded cheese.
5. Repeat the layers until you run out of stuff. I use a medium-size crock pot and it fills it up to the very top with 3 layers!
6. Cook on LOW heat for 5-7 hours. DO NOT put on high.
Makes 8 or 10 1/2 c. servings
Number of Servings: 9
Recipe submitted by SparkPeople user SENORAHACHE.
2. In a separate container, combine corn and beans.
3. In a medium or large crockpot, lay down 1/3 of the torn tortilla pieces in a layer that covers the bottom of the crock pot.
4. Spread 1/3 of the chicken/soup/onion mixture over the tortilla bits. Then layer 1/3 of the bean/corn mixture. Sprinkle lightly with 1/3 of the shredded cheese.
5. Repeat the layers until you run out of stuff. I use a medium-size crock pot and it fills it up to the very top with 3 layers!
6. Cook on LOW heat for 5-7 hours. DO NOT put on high.
Makes 8 or 10 1/2 c. servings
Number of Servings: 9
Recipe submitted by SparkPeople user SENORAHACHE.
Nutritional Info Amount Per Serving
- Calories: 211.3
- Total Fat: 5.1 g
- Cholesterol: 25.9 mg
- Sodium: 317.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 5.3 g
- Protein: 13.3 g
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