Green Chili Chicken Enchilada Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 1 |
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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. Ingredients:
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.
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