Angie's Chicken Enchilada Lasagna
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 494.0
- Total Fat: 18.5 g
- Cholesterol: 70.9 mg
- Sodium: 1,856.2 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 5.9 g
- Protein: 38.0 g
View full nutritional breakdown of Angie's Chicken Enchilada Lasagna calories by ingredient
Number of Servings: 10
Ingredients
-
1 can (10oz) Enchilada Sauce
1/2 cup of Salsa
1 pkg of Chicken Strips(pre cooked)
1/2 cup Reduced Fat Sour Cream
1/2 cup(seperate into 1/4 cup) Green Onion
2 tbsp Taco seasoning mix
8 Corn Tortilla (6 inch) (cut in half w/ kitchen shears)
2 cups reduced fat Mexican Cheese Shredded
2 cups (30) Baked Tortilla Chips
1 cup Chopped Tomato
2 tbsp Sliced Black Olives
Directions
Heat oven to 375.
Spray 13x9 pan with cooking spray. In a small bowl, mix enchilada sauce and Salsa; reserve 1/4 cup of the mixture. In the same bowl mix enchilada sauce mixture with, sour cream, cicken, 1/4 cup of the green onions, and taco seasoning.
Spoon reserved 1/4 cup enchilada sauce in the bottom of the baing dish. Arrange 8 tortilla peices over sauce, overlapping as necessary. Spoon half of the chicken mixture over the tortillas; sprinkle 2/3 cup of cheese. Repeat layers. Cover with foil.
Bake for 30 to 35 minutes. Layer Tortilla chips. tomatoe, olives, 1/4 cup green onion and remaing cheese (2/3 cup). Bake 5 minutes.
Let stand 10 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user ANGELAKING2003.
Spray 13x9 pan with cooking spray. In a small bowl, mix enchilada sauce and Salsa; reserve 1/4 cup of the mixture. In the same bowl mix enchilada sauce mixture with, sour cream, cicken, 1/4 cup of the green onions, and taco seasoning.
Spoon reserved 1/4 cup enchilada sauce in the bottom of the baing dish. Arrange 8 tortilla peices over sauce, overlapping as necessary. Spoon half of the chicken mixture over the tortillas; sprinkle 2/3 cup of cheese. Repeat layers. Cover with foil.
Bake for 30 to 35 minutes. Layer Tortilla chips. tomatoe, olives, 1/4 cup green onion and remaing cheese (2/3 cup). Bake 5 minutes.
Let stand 10 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user ANGELAKING2003.