Grandma's Chicken Enchilada Casserole (Lighter Version)
Ready In: 50 mins
Serves: 8-10
Ingredients
- 6 chicken breasts, cooked and cubed (or about 6 cups cooked, cubed chicken or turkey, white or dark meat)
- 8 flour tortillas (I use flour) or 8 corn tortillas, quartered (I use flour)
- 2 (10 3/4ounce) cans low-fat condensed cream of chicken soup
- 1 small onion, chopped
- 1⁄3 soup can water
- 1 cup nonfat sour cream
- 1 (7 ounce) can chopped mild green chilies
- 1 (7 ounce) can salsa (or 1 cup of salsa)
- 2 cups shredded cheddar cheese
Directions
- Preheat oven to 350* F.
- In a large mixing bowl, combine soup, water, onion, sour cream, chilis, and salsa until well-blended.
- 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.
- Bake, uncovered, at 350* F for 25-30 minutes or until bubbling and heated through.
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