Chicken Enchilada Casserole
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Recipe Name: Chicken Enchilada Casserole
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
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.
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