Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 329.9
  • Total Fat: 16.5 g
  • Cholesterol: 55.1 mg
  • Sodium: 1,197.6 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 17.1 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Easy and delicious recipe straight from Mom's kitchen Easy and delicious recipe straight from Mom's kitchen
Number of Servings: 8


    1 tub (16 oz) Reduced Fat Sour Cream
    2 cans (10.5 oz) Campbells Cream of Chicken (98% Fat Free)
    0.5 cup Herdez Salsa Verde
    2 lb. Boneless Skinless Chicken Breast
    6 Mission Whole Wheat Tortillas - Fajita Size (96% Fat Free)
    2 cups Shredded Sargento Colby Jack Cheese (Low Fat)


Preheat oven to 350 degress. Cook the chicken in your preferred method and cut into bite size pieces (I like to bake it with my favorite spices). Cut the tortillas into bite size pieces. In a sauce pan combine the sour cream, cream of chicken soup and Herdez salsa. Heat until warmed through (the sauce should thin out when it's ready). In a 13"x9" pan layer half of the tortillas on bottom, then half of the cut up chicken, pour just a little less than half of the sauce over the chicken and then a layer of cheese. Repeat the layers and bake for 30 minutes or until cheese is melted and the sauce is bubbling around the edge.

Serving Size: Makes 8 2"x3" pieces from a 13"x9" pan

Number of Servings: 8

Recipe submitted by SparkPeople user CAP24101.

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