Wednesday, April 15, 2009

Chicken Enchilada Casserole

1 can cream of chicken soup
1 c sour cream
1 can green chiles (my kids only let me put in 1/2 can)
1/2-1 lb chicken breast, cooked and shredded or 1 lg can chicken (I use Kirkland brand canned chicken.)
grated cheese

Layer: tortillas, sauce, cheese in casserole dish (I layer three times) and bake at 425 for 30 minutes or until bubbly.

Healthier version:
Use 4 1/2 1oo calorie tortillas, 3/4 c sour cream and 1/4 c skim milk, and only 4 oz shredded cheese for the entire casserole. To get away with using less tortillas, I use a smaller casserole dish. Calories with substitutions is 207 per 1/8th of casserole.

No comments:

Post a Comment