Best Ole Chicken Enchilada Lovers Casserole Ww Recipes

OLE' CHICKEN ENCHILADA LOVERS CASSEROLE ( WW )

Ole' Chicken Enchilada Lovers Casserole ( Ww ) image

This is a family favorite especially when looking for a low-fat reduced calorie Mexican dish that is easy. I found it on the Web. 5 Weight Watcher points

Provided by BeverlynBama

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup salsa
10 ounces tostitos light tortilla chips
5 ounces evaporated milk
4 ounces chopped green chilies
10 1/2 ounces reduced-fat cream of chicken soup
10 ounces Velveeta reduced fat cheese product
12 1/2 ounces cooked chicken breasts

Steps:

Combine salsa, milk, chilies, soup, cheese and chicken in saucepan.
Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips.
Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.

OLE! CHICKEN ENCHILADA BAKE

Ole! Chicken Enchilada Bake image

My recipe for a layered enchilada verde casserole. Recipe may be halved and baked in an 8 x 8 baking dish.

Provided by The Spice Guru

Categories One Dish Meal

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 (19 ounce) can mild green enchilada sauce
3 cups coarsely broken reduced-sodium yellow tortilla chips
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 1/2 teaspoons ground cumin
1 dash garlic powder
1 dash oregano
8 ounces shredded Mexican blend cheese
1 (7 ounce) can diced mild green chilies
1 (4 ounce) can sliced black olives (reserve 12 slices)
1/2 cup sliced green onion (reserve 1 tablespoon)
1/4 cup chopped cilantro
4 cups boneless skinless shredded rotisserie chicken
8 ounces shredded Mexican blend cheese
sliced ripe olives
sliced green onion

Steps:

PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.
WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano).
POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.
ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish.
POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.
SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.
POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.
REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE).
SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.
BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!