Chicken Enchilada Casserole
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 2 cups chopped cooked chicken breasts
- 10 ounces diced tomatoes and green chilies, drained
- 10 3/4 ounces fat free low-sodium cream of chicken soup
- 2 1/2 cups chipotle black bean chili (from chipotle black bean chili)
- 6 (6 inch) corn tortillas
- 1/2 cup shredded low-fat sharp cheddar cheese
Recipe
- 1 preheat oven to 450 degrees.
- 2 spray an 8 inch square pan with cooking spray and set aside.
- 3 tear tortillas into large pieces.
- 4 place chicken, tomatoes, cream of chicken soup and chili in a large saucepan.
- 5 cook over medium high heat for about 5 minutes until heated through. stir to keep from sticking.
- 6 place half of the tortillas in the prepared baking dish.
- 7 spoon half of the hot chili mixture over the top.
- 8 add another layer of tortillas and the rest of the chili.
- 9 top with the shredded cheese.
- 10 bake for 6-10 minutes or until cheese is melted and casserole is hot throughout.
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