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Chicken Enchilada Casserole




Source of Recipe


Paula Somers


Recipe Introduction


Shared on the Parent Soup board by Ashely (Ashtrue)


List of Ingredients




4 boneless skinless chicken breasts, boiled and shredded
1 can condensed reduced fat reduced sodium cream of chicken soup (family size can)
1 cup green chili salsa
1 1/2 cups salsa
1 can canned mild green chiles (4 oz)
1 cup sour cream, light
1 onion, chopped
1 cup shredded lowfat cheddar cheese
10 nonfat flour tortillas (burrito-sized) torn into bite-sized

Recipe



Combine all ingredients. You can add additional green or red salsa if the mixture seems dry. Spread in a 9x13 casserole dish and sprinkle with additional cheese. Bake at 350° for 30-40 minutes until browned and bubbly.

5 Weight Watchers points per serving (1/8th)