Easy Low Fat Chicken Enchilada Casserole

Recipe by Babes_Mom
READY IN: 50mins


  • 2
    (9 3/4 ounce) cans cooked chicken, drained
  • 1
    (10 1/2 ounce) can low-fat condensed cream of chicken soup
  • 34
    cup water
  • 1
    (1 1/4 ounce) envelope taco seasoning mix
  • 1
    (15 ounce) can black beans, rinsed and drained or (15 ounce) can chili beans, not drained
  • 2
    cups shredded low-fat cheddar cheese, divided
  • Optional
  • lettuce, onions, tomatoes, salsa


  • 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.