Dinner

Annie's Easy Chicken Enchilada Casserole is for Dinner.

Annie's Easy Chicken Enchilada Casserole takes 20 minutes to prepare.

Annie's Easy Chicken Enchilada Casserole takes 250 minutes to cook.

Annie's Easy Chicken Enchilada Casserole makes 9 servings.

The ingredients for Annie's Easy Chicken Enchilada Casserole are:

8 oz. cooked chicken, cubed (2 breast pieces)
1 can low-fat cream-of-mushroom soup
2 c. chopped tomatoes, or canned
1 small can chopped or sliced chiles
1 medium onion, chopped
2 tbsp. instant tapioca
1 can beans of your choice, rinsed
2 c. corn
3 oz. shredded cheddar cheese
5 corn tortillas (6 in. diameter) torn into half-dollar size pieces

Here is how you make Annie's Easy Chicken Enchilada Casserole:

1. Mix together chicken cubes, cream of mushroom soup, tomatoes, chopped onion, and tapioca.2. In a separate container, combine corn and beans.3. In a medium or large crockpot, lay down 1/3 of the torn tortilla pieces in a layer that covers the bottom of the crock pot.4. Spread 1/3 of the chicken/soup/onion mixture over the tortilla bits. Then layer 1/3 of the bean/corn mixture. Sprinkle lightly with 1/3 of the shredded cheese.5. Repeat the layers until you run out of stuff. I use a medium-size crock pot and it fills it up to the very top with 3 layers!6. Cook on LOW heat for 5-7 hours. DO NOT put on high.Makes 8 or 10 1/2 c. servingsNumber of Servings: 9Recipe submitted by SparkPeople user SENORAHACHE.

The nutritional information for Annie's Easy Chicken Enchilada Casserole is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 211.3

• Total Fat: 5.1 g
• Cholesterol: 25.9 mg
• Sodium: 317.2 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 5.3 g
• Protein: 13.3 g