Annie's Easy Chicken Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 211.3
- Total Fat: 5.1 g
- Cholesterol: 25.9 mg
- Sodium: 317.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 5.3 g
- Protein: 13.3 g
View full nutritional breakdown of Annie's Easy Chicken Enchilada Casserole calories by ingredient
Introduction
This is VERY yummy for winter, with much less work than enchiladas. The leftovers are also great as a take-to-work lunch for the next day!I didn't do these things in my calculations, but using fat-free, low-sodium cream of mushroom soup and low-sodium tomatoes would make this even healthier! This is VERY yummy for winter, with much less work than enchiladas. The leftovers are also great as a take-to-work lunch for the next day!
I didn't do these things in my calculations, but using fat-free, low-sodium cream of mushroom soup and low-sodium tomatoes would make this even healthier!
Number of Servings: 9
Ingredients
-
8 oz. cooked chicken, cubed (2 breast pieces)
1 can low-fat cream-of-mushroom soup
2 c. chopped tomatoes, or canned
1 small can chopped or sliced chiles
1 medium onion, chopped
2 tbsp. instant tapioca
1 can beans of your choice, rinsed
2 c. corn
3 oz. shredded cheddar cheese
5 corn tortillas (6 in. diameter) torn into half-dollar size pieces
Directions
1. Mix together chicken cubes, cream of mushroom soup, tomatoes, chopped onion, and tapioca.
2. In a separate container, combine corn and beans.
3. In a medium or large crockpot, lay down 1/3 of the torn tortilla pieces in a layer that covers the bottom of the crock pot.
4. Spread 1/3 of the chicken/soup/onion mixture over the tortilla bits. Then layer 1/3 of the bean/corn mixture. Sprinkle lightly with 1/3 of the shredded cheese.
5. Repeat the layers until you run out of stuff. I use a medium-size crock pot and it fills it up to the very top with 3 layers!
6. Cook on LOW heat for 5-7 hours. DO NOT put on high.
Makes 8 or 10 1/2 c. servings
Number of Servings: 9
Recipe submitted by SparkPeople user SENORAHACHE.
2. In a separate container, combine corn and beans.
3. In a medium or large crockpot, lay down 1/3 of the torn tortilla pieces in a layer that covers the bottom of the crock pot.
4. Spread 1/3 of the chicken/soup/onion mixture over the tortilla bits. Then layer 1/3 of the bean/corn mixture. Sprinkle lightly with 1/3 of the shredded cheese.
5. Repeat the layers until you run out of stuff. I use a medium-size crock pot and it fills it up to the very top with 3 layers!
6. Cook on LOW heat for 5-7 hours. DO NOT put on high.
Makes 8 or 10 1/2 c. servings
Number of Servings: 9
Recipe submitted by SparkPeople user SENORAHACHE.