Easy Low Fat Chicken Enchilada Casserole Food

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F (180°C). Grease a 2-quart baking dish.
• Spread ¼ cup of the enchilada sauce in a thin layer in the bottom of the dish.
• In a large bowl, stir together the chicken, ¾ cup of the enchilada sauce, and about half of the cheese (½ cup).
• Place 4 of the tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom.
• Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
• Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
• Garnish with optional toppings and serve.

LOW FAT CHICKEN ENCHILADAS WITH HIGH FAT TASTE.

Steps:

• Make salsa if you are using home made.
• Preheat oven to 375 degrees.
• Combine cream cheese, sour cream, onions, cumin, cilantro, jalapeno and green chilis.
• Fold in cooked chicken.
• In a small baking dish (I have a perfect one for 3 enchiladas) layer the bottom with salsa.
• Warm the wraps in the microwave and layer 1/4 to 1/3 cup of chicken mixture on each, wrap and place seam side down in dish.
• Cover with more salsa and bake a half hour until heated through. Sprinkle with 2 tbs of cheddar cheese and place back in the oven until bubbling.
• Serve with extra salsa and sour cream if desired.

EASY LOW FAT CHICKEN ENCHILADA CASSEROLE

Steps:

• 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.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Spray baking dish with non stick spray.
• In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
• Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
• Bake in a 350 degree oven for 50 minutes.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Set oven to 325 degrees.
• Grease a 1-1/2 quart casserole dish.
• Cut the tortillas into 6 pieces each (you should have 36 smaller pieces).
• Heat oil in the skillet; saute the onion and garlic for about 4 minutes.
• Mix the soup with the hot sauce adjusting the amount of hot sauce to taste and Parmesan cheese.
• Add in the chilies, mushroom soup and 1-1/4 cups EACH mozza and cheddar; cook slowly until the cheese melts.
• Line the casserole dish with half of the corn tortilla pieces, then top/dollup with half of the salsa about 3/4 cup) spread the salsa with a spoon as best you can.
• Layer HALF of the chicken on top of the salsa, then HALF of the soup/cheese mixture.
• Repeat the layers (ending up with the soup/cheese mixture on top).
• Bake for about 35 minutes, remove from oven then top with the remaining mozza and cheddar cheese, return to oven for about 10 minutes, or until the cheese has melted.
• Let stand for 10 minutes before serving.

LOW CARB CHICKEN ENCHILADA CASSEROLE

Steps:

• Reserve half of the shredded cheese.
• Mix all remaining ingredients together and pour into a 9 X 13-in. casserole dish.
• Bake at 350 for 20 minutes.
• Sprinkle reserved cheese over the top and bake for an additional 10 minutes or until the cheese is melted.

LOW FAT CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
• Combine shredded chicken with black beans and sweet corn.
• Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

LOW FAT BEEF AND SOUR CREAM ENCHILADA CASSEROLE

Steps:

• Brown the beef with onions, peppers, and garlic, stirring to break up the beef.
• Cook until no longer pink. Drain the meat mixture well. I like to press the mix with paper towels to remove as much excess fat as possible.
• Return the beef to the skillet.
• Add the corn, beans, Rotel tomatoes, soup, sour cream and taco mix to the beef and simmer on low for 5 minutes.
• Spray a 13x9 pan with cooking spray.
• Layer 8 halves of tortillas on the bottom of pan and top with 1/2 of the beef mixture. Repeat layer with remaining tortillas and beef.
• Bake at 350°F for about 30 minutes.
• Remove from oven and top with grated cheese.
• Let set 5-10 minutes, then top with fresh chopped cilantro and serve.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 350 degrees F.
• In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
• Place tortilla chips in an ungreased 8-inch square glass baking dish.
• Top with chicken mixture.
• Sprinkle with onions, tomato and cheese.
• Bake 35-45 minutes or until hot and bubbly.
• If desired, arrange additional tortilla chips around edge of dish.