Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Yield: 6 servings
Ingredients: 1 5/8 ozs enchilada sauce mix; 15 ozs no-salt-added tomato sauce; 4 ozs green chilies, undrained; 1/2 cup onions, chopped; 1/2 cup water; 8 pcs corn tortillas, cut into pieces; 8 ozs chicken breast cubes, cooked; 2 ozs Monterey jack cheese, shredded

Adapted from Microwave Cooking Lite

1 5/8 ozs enchilada sauce mix
15 ozs no-salt-added tomato sauce
4 ozs green chilies, undrained
1/2 cup onions, chopped
1/2 cup water
8 pcs corn tortillas, cut into pieces
8 ozs chicken breast cubes, cooked
2 ozs Monterey jack cheese, shredded

In a 4-cup glass measuring cup, combine enchilada sauce mix, tomato sauce, chilies, onions, and water. Microwave on high, uncovered for one minute, or until mixture boils. Then microwave on medium-high for three minutes, or until mixture thickens. Pour half cup sauce into 11"x7" glass baking dish; set remaining sauce aside. Layer half the corn tortilla pieces, half the chicken cubes, and half the sauce into baking dish. Repeat layers once. Sprinkle cheese evenly over top. Microwave on high, uncovered for three minutes , or until heated through and cheese has melted, rotating dish once during cooking time.

Posted: 9/27/2007

Microwave

Rated by 1 users (4.00)

WW Points^* : 4.39

6 servings

Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 243 Calories from Fat 38 (15%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 2g	10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 30g	10%
Sodium 661mg	28%
Potassium 0mg	0%
Total Carbohydrate33g	11%
Dietary Fiber 4g	16%
Sugars 5g
Protein 6g	16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.