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    You are in: Home / Recipes / Grandma's Chicken Enchilada Casserole (Lighter Version) Recipe
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    Grandma's Chicken Enchilada Casserole (Lighter Version)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Halcyon Eve's Note:

    My mom got this recipe from her mom, and passed it on to me. I've since lightened it up a bit (you can further lighten it by replacing the cheese with lowfat cheese--I just don't like lowfat cheese). I loved this recipe growing up, and my family loves my lighter version. I usually make it after roasting a turkey with some of the leftover turkey meat--it's just as good with turkey as with chicken! Leftovers reheat fine for a day or two, but it doesn't freeze well. You can adjust the heat by using hotter or milder salsa, and replacing the mild chilies with spicy chilies if desired.

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    Units: US | Metric


    1. 1
      Preheat oven to 350* F.
    2. 2
      In a large mixing bowl, combine soup, water, onion, sour cream, chilis, and salsa until well-blended.
    3. 3
      Spread half of the mixture over bottom of a 10x14 inch baking dish. Top with half of the quartered tortillas, then with half of the cubed chicken and finally half of the cheese. Repeat layers.
    4. 4
      Bake, uncovered, at 350* F for 25-30 minutes or until bubbling and heated through.

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    Nutritional Facts for Grandma's Chicken Enchilada Casserole (Lighter Version)

    Serving Size: 1 (206 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 439.8
    Calories from Fat 200
    Total Fat 22.2 g
    Saturated Fat 9.6 g
    Cholesterol 102.1 mg
    Sodium 914.4 mg
    Total Carbohydrate 24.4 g
    Dietary Fiber 1.8 g
    Sugars 5.0 g
    Protein 34.4 g

    The following items or measurements are not included:

    low-fat condensed cream of chicken soup


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