Chicken Enchilada Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is truly deicious! A great way to use leftover chicken. Ingredients:
12 corn tortillas |
6 skinless chicken breasts, cooked |
1 (14 1/2 ounce) can low-fat cream of mushroom soup |
1 cup water |
1 (4 ounce) can diced green chilies |
1 onion, finely chopped |
3/4 cup low-fat cheddar cheese |
3/4 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.
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