Chicken Enchilada Casserole


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1 lb boneless skinless chicken breast, uncooked, trimmed of fat and cubed
1 cup nonfat sour cream
1 (19 ounce) can green enchilada sauce
12 corn tortillas
1/2 cup finely shredded reduced-fat sharp cheddar cheese
1/2 cup finely shredded extra- sharp cheddar cheese
1 cup salsa

Preheat oven to 350 degrees. In a medium bowl, combine chicken and sour cream. Pour ½ cup enchilada sauce into the bottom of the 10×8 inch casserole dish. Place four tortillas on top of sauce. Layer 1/2 of the chicken mixture on top of tortillas. Sprinkle with ¼ cup of cheese. Layer a cup of salsa. Place 4 tortillas on top of this. Layer remaining chicken mixture and cheese on top of tortillas. Cover with remaining tortillas. Pour remaining enchilada sauce over tortillas. Cover the casserole with foil and bake for 35 min, or until hot and bubbly. Before serving, let casserole rest 5 minutes after removing from oven.

Serves 6

337 CALORIES; 8.5g FAT (3.5g SAT FAT); 59mg CHOL; 708mg SODIUM; 36.9g CARB; 4.6g FIBER; 5.4g SUGAR; 28.8PROTEIN


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