Wednesday, October 19, 2005
chicken enchilada casserole
2 cups chicken breast – cut up into cubes
2 cans reduced fat cream of chicken soup
1 can Rotel
1 soup can fat free milk
1 small onion diced (I skipped this b/c I’m not an onion fan)
8 oz fat free or light sour cream
½ cup low fat cheddar cheese shredded
1 med bag tortilla chips (crushed)
Salt
Pepper
2 tsp chili powder
Combine all of the ingredients in a large bowl. I crushed up almost all of the chips and put them in the mixture. Put one layer of chips on the bottom of a greased casserole dish. Then pour the casserole mixture in it. Cook on 375 for 30 minutes. Take it out and add another ½ cup of cheese to the top and bake for 15 more minutes. I served it over Spanish Rice.
2 cans reduced fat cream of chicken soup
1 can Rotel
1 soup can fat free milk
1 small onion diced (I skipped this b/c I’m not an onion fan)
8 oz fat free or light sour cream
½ cup low fat cheddar cheese shredded
1 med bag tortilla chips (crushed)
Salt
Pepper
2 tsp chili powder
Combine all of the ingredients in a large bowl. I crushed up almost all of the chips and put them in the mixture. Put one layer of chips on the bottom of a greased casserole dish. Then pour the casserole mixture in it. Cook on 375 for 30 minutes. Take it out and add another ½ cup of cheese to the top and bake for 15 more minutes. I served it over Spanish Rice.
# posted by Chelsea @ 2:23 PM 
