Sour Cream and Green Chilies Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 458.4
  • Total Fat: 14.9 g
  • Cholesterol: 79.9 mg
  • Sodium: 767.1 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 37.6 g

View full nutritional breakdown of Sour Cream and Green Chilies Enchilada Casserole calories by ingredient
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Introduction

This is a recipe my mother in law taught me. I lightened it by using fat free Cream of Chicken soup and reduced fat sour cream. This is a recipe my mother in law taught me. I lightened it by using fat free Cream of Chicken soup and reduced fat sour cream.
Number of Servings: 12

Ingredients

    4 boneless skinless chicken breasts, boiled and diced
    1 medium white onion, chopped
    30 corn tortillas
    1 can Old El Paso chopped green chillies
    1 can Healthy Choice cream of chicken soup
    16 oz low fat sour cream
    1 cup shredded colby-jack cheese
    Non stick cooking spray
    Salt and pepper (to taste)

Tips

I usually place a cookie sheet under the glass baking dish, just in case the dish bubbles over during cooking.

This pairs well with pinto beans and/or Spanish rice.


Directions

Preheat over to 400 degrees.

In a large bowl, mix the chopped green chilies, the sour cream, and the cream of chicken soup. Add a bit of salt and pepper (to taste).

Spray non stick cooking spray into a glass 13 x 9 baking dish.

Spoon a small amount of the sour cream sauce into the dish and spread around the bottom.

Lay 6 corn tortillas on the bottom (completely cover the sour cream layer.)

Next, sprinkle diced chicken, onions, and a bit of the cheese evenly over the tortillas.

Lay 6 corn tortillas on top of the chicken/cheese layer.

Spoon more of the sour cream sauce onto the tortillas and spread evenly.

Repeat layers until all ingredients have been used. On the top layer, spread the remaining sauce evenly and sprinkle the remaining cheese.

Cover with foil, and bake for 40 minutes. Remove the foil and bake for another 5-10 minutes (until the cheese is bubbly and toasted.)

Serving Size: Makes 12 - 3x3 squares

Number of Servings: 12

Recipe submitted by SparkPeople user UNSTOPPABLEJEN.

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