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Green Chili Chicken Enchilada Casserole

By Aharvey

Added December 18, 2008 | Recipe #344153

Categories: Main dish Chicken Poultry

This recipe has no photos

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Rate it! | Read 1 Reviews

Total Time:

Prep Time:

Cook Time:

50 mins

25 mins

Aharvey's Note:

A friend of mine gave this recipe to me years ago. I have recently updated it to be lower in fat. You can easily fix it the regular way by just using non-low fat ingredients.

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Ingredients:

Serves: 8-10

Yield:

WW pts/ ...

Units: US | Metric

1 cup green chili pepper, canned
1 cup onion
2 cups Veggie Shreds cheese (Monterey Jack & Cheddar)
2 (16 ounce) cans white chicken meat (98% fat free)
36 low-fat baked corn tortilla chips
2 cups salsa verde
1 (10 1/2 ounce) can condensed 98% fat-free cream of chicken soup
1 (10 1/2 ounce) can condensed 98% fat-free cream of mushroom soup
1 cup fat-free evaporated milk

Directions:

1

Combine the salsa, cream of chicken soup, cream of mushroom soup, evaporated milk, & green chilies in saucepan. Heat and stir until thoroughly blended and warm.
2

Spray the bottom of a 9 x 13 inch baking pan with vegetable spray. Line the bottom of the pan with 18 tortilla chips. Place a layer of the chicken on the tortillas. Add a layer of sauce mixture, onions and a layer of cheese. Repeat layers, ending with cheese.