Creamy Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
13.25 oz box Healthy Harvest Rotini pasta, cooked & drained3 chicken breasts, cooked and shredded1 small can of diced green chiles1 can Del Monte diced tomatoes - no salt added14 tbsp Breakstone's fat free sour cream1 can Great Value 98% fat free cream of chicken soup4 oz fat free cream cheese1/2 cup Sargento reduced fat colby jack shredded cheese
Boil chicken in water for approximately 1 hour. Pull chicken from pan, reserving water, and shred. Add noodles to reserved water and boil until tender. Drain.
In a large oven proof bowl, add shredded chicken, green chiles, diced tomatoes, sour cream, cream cheese, and cream of chicken soup. Mix well and stir in drained pasta. Top with 1/2 cup of shredded cheese and bake in 375 degree oven for 15 to 20 minutes.
Yields 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user 2GR8KIDZ.
In a large oven proof bowl, add shredded chicken, green chiles, diced tomatoes, sour cream, cream cheese, and cream of chicken soup. Mix well and stir in drained pasta. Top with 1/2 cup of shredded cheese and bake in 375 degree oven for 15 to 20 minutes.
Yields 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user 2GR8KIDZ.
Nutritional Info Amount Per Serving
- Calories: 347.4
- Total Fat: 4.2 g
- Cholesterol: 65.8 mg
- Sodium: 535.0 mg
- Total Carbs: 46.9 g
- Dietary Fiber: 6.2 g
- Protein: 31.7 g
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