Creamy Chicken Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 347.4
- Total Fat: 4.2 g
- Cholesterol: 65.8 mg
- Sodium: 535.0 mg
- Total Carbs: 46.9 g
- Dietary Fiber: 6.2 g
- Protein: 31.7 g
View full nutritional breakdown of Creamy Chicken Enchilada Casserole calories by ingredient
Number of Servings: 8
Ingredients
-
13.25 oz box Healthy Harvest Rotini pasta, cooked & drained
3 chicken breasts, cooked and shredded
1 small can of diced green chiles
1 can Del Monte diced tomatoes - no salt added
14 tbsp Breakstone's fat free sour cream
1 can Great Value 98% fat free cream of chicken soup
4 oz fat free cream cheese
1/2 cup Sargento reduced fat colby jack shredded cheese
Directions
Boil chicken in water for approximately 1 hour. Pull chicken from pan, reserving water, and shred. Add noodles to reserved water and boil until tender. Drain.
In a large oven proof bowl, add shredded chicken, green chiles, diced tomatoes, sour cream, cream cheese, and cream of chicken soup. Mix well and stir in drained pasta. Top with 1/2 cup of shredded cheese and bake in 375 degree oven for 15 to 20 minutes.
Yields 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user 2GR8KIDZ.
In a large oven proof bowl, add shredded chicken, green chiles, diced tomatoes, sour cream, cream cheese, and cream of chicken soup. Mix well and stir in drained pasta. Top with 1/2 cup of shredded cheese and bake in 375 degree oven for 15 to 20 minutes.
Yields 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user 2GR8KIDZ.