Easy Low Fat Chicken Enchilada Casserole
photo by Babes_Mom
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 6 flour tortillas
- 2 (552.81 g) can cooked chicken, drained
- 297.66 g can low-fat condensed cream of chicken soup
- 177.44 ml water
- 35.43 g envelope taco seasoning mix
- 425.24 g can black beans, rinsed and drained or 425.24 g can chili beans, not drained
- 473.18 ml shredded low-fat cheddar cheese, divided
-
Optional
- lettuce, onions, tomatoes, salsa
directions
- Grease a 9x13 pan with shortening or spray.
- In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
- Cut tortillas into quarters.
- Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
- Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
- Spread half of the remaining chicken mixture on top of the tortillas.
- Spread 1 cup of the shredded cheese on top of the chicken mixture.
- Repeat layers.
- Bake at 350 degrees F for 30 minutes or until heated through.
Reviews
-
This was delicious. I needed to use up a lb of cooked chicken fajita meat so I cubed that, I was having pintos as a side so I subbed a can of corn for the black beans and used up half can of Rotel, drained. That gave it a nice kick. I also used 2% Mexican cheese. Topped it with chopped onion and light sour cream.
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I absolutely loved this! Made as directed, except I added a can of green chiles and some leftover corn I had to use up. I didn't have low fat cheese, so I did half with regular cheese (for the kids) and my half without - I didn't miss it at all. I served it over shredded lettuce, and topped with salsa, sliced avocado, fat free sour cream and cilantro. I thought the taco seasoning mix coupled with the soup was wonderful! Thanks so much for sharing this, I LOVE Mexican food, and appreciate a healthy take on it when I find one!
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Tweaks
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This was delicious. I needed to use up a lb of cooked chicken fajita meat so I cubed that, I was having pintos as a side so I subbed a can of corn for the black beans and used up half can of Rotel, drained. That gave it a nice kick. I also used 2% Mexican cheese. Topped it with chopped onion and light sour cream.