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Roasted Chicken Enchiladas
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| one store roasted whole chicken | |
| 16 oz | low-fat sour cream |
| 2 cans | fat-free cream of chicken soup |
| 2 4 oz cans | green chiles, drained |
cheese of choice, in amount of choice. (I use 8-16oz of
shredded Colby/Monteray Jack cheese)
corn or flour tortillas (can use low-fat or low-carb)
Using the low-fat versions are just as good. My family doesn't complain at all, and we're not exactly health nuts! Mix sour cream and chicken soup in sauce pan and heat.
Put a layer of tortillas in bottom of large, lightly coated with Pam, baking dish or pan (9x12, or bigger). Layer with tortillas, shredded chicken, and sauce mix. Repeat, may exclude chicken in 2nd layer.
Top with cheese and drained chiles. (make sure it's GREEN CHILES and not chilies.) You can crush up some tortilla chips and sprinkle on top as well.
Heat for 15 minutes on 325, preheated oven. If not hot enough, heat a little longer.
Don't overcook! Check out my NO Mistake Salsa to add as topping once out of oven.
ENJOY!!
Submitted by: Rebecca Peterson
Recipe uploaded with Shop'NCook for iPhone.
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