Chicken Enchilada Casserole

Donna's Note:

This is truly deicious! A great way to use leftover chicken.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 12 corn tortillas
• 6 skinless chicken breasts , cooked
• 1 (14 ½ ounce) can low-fat cream of mushroom soup
• 1 cup water
• 1 (4 ounce) can diced green chilies
• 1 onion , finely chopped
• ¾ cup low-fat cheddar cheese
• ¾ cup low-fat monterey jack cheese

Directions:

1. Preheat oven to 325.
2. Cut tortillas into 1 inch strips and set aside.
3. Shred chicken and mix with soup, water, green chilies and onion.
4. Line bottom of a 9x13 baking dish with 1/2 the tortilla strips.
5. Spread half the chicken/soup mixture over the top.
6. Sprinkle with half od the cheeses.
7. Layer remaining strips and chicken mixture then top with cheese.
8. Bake uncovered for 1 hour.
9. Garnish with sliced green onion and tomato.

Reviews

[Skylar]

I made something similar to this recipe the only difference is I used cream of chicken soup and added some taco seasoning instead of the chilies. I think it would also be good with a can of rotel mixed in or enchilada sauce. You can also leave the tortillas whole or in larger pieces. Next time I would remember to spray the bottom first with non-stick. Only took me 25 min to cook. Super easy to put together and yummy!

[DesertRose15]

I've made this a few times and have modified it a bit for my family's tastes. I use cream of chicken soup instead of mushroom and spice it up with a little ground cayenne pepper mixed in. I use a can of Rotel tomatoes and green chilis instead of just chilis. I use 2 cups regular cheese since I found that the lowfat didn't melt well. It's really good and is even better the next day. Thanks for posting!