Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 222.8
  • Total Fat: 6.3 g
  • Cholesterol: 24.4 mg
  • Sodium: 794.1 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 15.1 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient


Introduction

This is an easy recipe where you can change whatever you want. Use hot, medium, or mild salsa. If you like corn tortillas, you can substitute them for the flour ones. This is an easy recipe where you can change whatever you want. Use hot, medium, or mild salsa. If you like corn tortillas, you can substitute them for the flour ones.
Number of Servings: 8

Ingredients

    3 chicken breasts, skinless and boneless
    1 medium onion, chopped
    1 can cream of mushroom soup
    1 1/3 cup of salsa
    6 small flour tortillas
    1/2 cup reduced fat shredded cheddar cheese
    3 tbsp flour with 1/2 cup cold water.

Tips

This recipe can be changed up in so many ways. Change the flavor of the cheese, the heat of the salsa, or corn tortillas. Have fun with it.


Directions

Preheat the oven to 350 degrees. Boil the chicken and onion together in 4 cups of water. Once the chicken is cooked, remove from the water and shred. Add the flour to the cold water and whisk then slowly add to the water and onion mixture, stirring to blend. Once the mixture is thick, add the cream of mushroom soup.
In a separate bowl, add the chicken and salsa together. then add to the cream of mushroom mixture.
Add the chicken mixture to the glass pan. Then layer 3 tortillas, half of the cheese and then repeat all three steps. You should end with the cheese on top.

Serving Size: About 6 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DREESE0421.