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Prep Time: 1 Minutes Cook Time: 50 Minutes |
Ready In: 51 Minutes Servings: 8 |
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This is always a winner! I've tried to make it as low fat as possible. 545 Calories/serving. Leftovers are yummy! Ingredients:
10 1/2 ounces cream of mushroom soup (fat free) |
10 1/2 ounces cream of chicken soup (fat free) |
1 (4 ounce) can diced green chilies |
10 ounces monterey jack cheese, grated |
10 ounces low-fat cheddar cheese, grated |
9 flour tortillas, six inch size cut into bite-size pieces |
3 -4 chicken breasts, skinless, boneless, cooked and cut into bite size pieces |
1 (13 ounce) can evaporated skim milk |
Directions:
1. Just in case you didn't see, boil the chicken now.
2. Mix together soups, and chilies in a small bowl and set aside.
3. Mix cheeses in a small bowl and set aside.
4. Spray a 13X9X2-inch baking dish with cooking spray.
5. Layer half of each ingredient in a dish in the following order: tortillas, chicken, soup mixture, cheese mixture.
6. Repeat layers with remaining ingredients starting with tortillas and ending with cheese.
7. Pour evaporated skim milk evenly over top of casserole and let stand for one hour.
8. Bake at 350°F for 50-60 min or until it is brown and warm throughout. Let casserole cool for fifteen minutes before serving.
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