Chicken Enchilada Casserole
 

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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

Yay! Except for being RF or FF its unchanged, I know it will be as yummy as ever. Merci Beaucoup Nicole!

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.