Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 431.3
  • Total Fat: 28.2 g
  • Cholesterol: 96.7 mg
  • Sodium: 950.6 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 22.9 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Serve over rice and with tortilla chips. Serve over rice and with tortilla chips.
Number of Servings: 4


    1 cup light sour cream
    1 can Campbell's Cream of Chicken soup (98% fat free)
    1 4 oz. can of diced green chilies
    1.5 cups shredded cheddar or taco cheese
    1 large boneless chicken breast cooked and diced
    30 Tostitos tortilla chips (approx.)


Mix the sour cream, chiles, and soup together in a bowl. Spray the bottom of an 8 x 8 glass casserole dish. Put a layer of tostito chips on the bottom of the pan (I leave them whole and place them to cover the bottom of the pan). Spread 1/2 of the soup mixture over the chip (can be a little tricky, doesn't have to be perfect). Place 1/2 of the diced cooked chicken on top of the soup. Sprinkle 1/2 of cheese. Repeat layers (chips, soup, chicken, cheese). Cover with tin foil and cook at 350 until bubbly (about 45 minutes). Serve over rice (not factored into nutritional values).

Serving Size: This casserole serves 4. Can easily be doubled.

Number of Servings: 4

Recipe submitted by SparkPeople user DENAP70.

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