Mexican

Creamy Chicken Enchilada Casserole is for Dinner.

Creamy Chicken Enchilada Casserole takes 20 minutes to prepare.

Creamy Chicken Enchilada Casserole takes 90 minutes to cook.

Creamy Chicken Enchilada Casserole makes 8 servings.

The ingredients for Creamy Chicken Enchilada Casserole are:

13.25 oz box Healthy Harvest Rotini pasta, cooked & drained
3 chicken breasts, cooked and shredded
1 small can of diced green chiles
1 can Del Monte diced tomatoes - no salt added
14 tbsp Breakstone's fat free sour cream
1 can Great Value 98% fat free cream of chicken soup
4 oz fat free cream cheese
1/2 cup Sargento reduced fat colby jack shredded cheese

Here is how you make Creamy Chicken Enchilada Casserole:

Boil chicken in water for approximately 1 hour. Pull chicken from pan, reserving water, and shred. Add noodles to reserved water and boil until tender. Drain.In a large oven proof bowl, add shredded chicken, green chiles, diced tomatoes, sour cream, cream cheese, and cream of chicken soup. Mix well and stir in drained pasta. Top with 1/2 cup of shredded cheese and bake in 375 degree oven for 15 to 20 minutes.Yields 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user 2GR8KIDZ.

The nutritional information for Creamy Chicken Enchilada Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 347.4

• Total Fat: 4.2 g
• Cholesterol: 65.8 mg
• Sodium: 535.0 mg
• Total Carbs: 46.9 g
• Dietary Fiber: 6.2 g
• Protein: 31.7 g

Creamy Chicken Enchilada Casserole is Mexican cuisine.