Mexican

Slimmed-Down Chicken Enchilada Casserole is for Dinner.

Slimmed-Down Chicken Enchilada Casserole takes 15 minutes to prepare.

Slimmed-Down Chicken Enchilada Casserole takes 30 minutes to cook.

Slimmed-Down Chicken Enchilada Casserole makes 8 servings.

The ingredients for Slimmed-Down Chicken Enchilada Casserole are:

16 oz. reduced fat sour cream
1 can Campbell's 98% fat-free cream of chicken soup
1 T. chopped cilantro
2 chicken breasts, cooked and shredded (rotisserie is fine)
1 can Rotel Tomatoes with green chiles, Original
1 cup finely chopped onion
12 corn tortillas
8 oz. reduced fat colby-jack shredded cheese
Optional: 1 can diced green chiles (mild or hot.. you choose)

Here is how you make Slimmed-Down Chicken Enchilada Casserole:

In a saucepan, combine and gently heat sour cream, soup and cilantro. Set aside.Heat oven to 350.Combine onion, Rotel tomatoes and shredded chicken and heat through. Add additional green chile if you like!Spray a 9 x 12 baking dish with Pam and layer sauce, tortillas, cheese and chicken mixture, sort of like a lasagna, ending with the cheese.Alternately, you can roll each of the tortillas around some cheese and chicken mixture, and place into dish and then top with the sauce and some remaining cheese.Bake at 350 about 30 minutes, or until browned and bubbly.Makes 8 hearty servings!Top with lettuce and salsa for a pretty presentation.Number of Servings: 8Recipe submitted by SparkPeople user MILEHIGHMAMA.

The nutritional information for Slimmed-Down Chicken Enchilada Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 323.8

• Total Fat: 14.1 g
• Cholesterol: 71.8 mg
• Sodium: 685.0 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 3.5 g
• Protein: 24.7 g

Slimmed-Down Chicken Enchilada Casserole is Mexican cuisine.