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Chicken Enchilada Casserole

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Old 04-23-2007, 10:13 AM   #1
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Default Chicken Enchilada Casserole

Good day! Thank you again for submitting your recipe. Below you will find our LA Chef modifications:

Recipe Name: Chicken Enchilada Casserole

Ingredients:
3 cups chopped boneless and skinless chicken
1 (10 3/4 oz.) can condensed fat free reduced sodium cream of mushroom soup
1 10 3/4 oz.) can condensed fat free reduced sodium can of cream of chicken soup
1 (14 1/2 oz.) can tomatoes with chilies such as Rotel®
2 cups baked plain tortilla chips
1 (8 oz.) package reduced fat shredded cheddar cheese

Preparation:

Combine chicken, soups and tomatoes l in a bowl and stir.
Layer crushed chips on the bottom of a casserole dish. Pour the mixture over the chips. Top with the shredded cheese.
Bake in preheated 350F oven for 25-30 minutes.
Makes: 8 servings
Serving size: 1/8th recipe
LA Exchange: 1/2 Protein, 2 Starches, 1 Dairy
Please remember to use this recipe in moderation while in your weight loss program for continued success.
Enjoy!
LA Chef
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10/14/2013----game ON! 213
Weekly Losses with Official WI day on Mon:
Week 1 Oct 21: WI 210.4 Loss: 2.6 lbs.
Week 2 Oct 31: WI 209.4 Loss: 1.0 lbs.
Week 3 Nov 4: WI 208.8 Loss: 0.6 lbs. WW
Week 4 Nov 11: WI 208.2 Loss: 0.6 lbs.
Week 5 Nov 18: WI 203.2 Loss: 5 lbs
Week 6 Nov 25: WI
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Old 04-23-2007, 01:13 PM   #2
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Yay! Except for being RF or FF its unchanged, I know it will be as yummy as ever. Merci Beaucoup Nicole!
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Old 04-24-2007, 08:43 PM   #3
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Okay, I made this one tonight, and used no-salt tortilla chips. I really should have added a little Mortons to compensate.

Other adjustments I recommend:
  • I would squeeze as much liquid as possible out of the tomatoes before adding them.
  • I would put some of the cheese in the mixture, and the rest on top.
  • Same for the chips...save some to crumble on top, then cheese on top of that, to allow for maximum crunch.
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