CHICKEN ENCHILASAGNA

Chicken Enchilasagna image

Provided by yogiclarebear

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

8 no-boil lasagna noodles
16 ounces canned chicken breasts, shredded
1/2 cup nonfat sour cream
1 (4 1/2 ounce) can chopped green chilies
1 (10 ounce) can green enchilada sauce
1/2 lb tomatoes, chopped (or use canned)
1 1/2 cups reduced-fat cheddar cheese

Steps:

NOTE: I prepare this in mini-loaf tins for freezing single servings. I break the noodles into thirds to fit in the tins. You can use any kind of baking dish you desire, just make sure to even out the ingredients so they layer properly!
In a bowl, combine shredded chicken, green chilis, and sour cream.
To assemble: enchilada sauce, noodles, chicken mixture, cheese, tomatoes, lasagna noodles, enchilada sauce, chicken mixture, cheese, tomatoes, etc -- make sure to top it with cheese.
Bake covered at 350 degrees for 20 minutes. Uncover and bake 10-15 minutes, until hot and bubbly.

Nutrition Facts : Calories 282.7, Fat 12.5, SaturatedFat 3.5, Cholesterol 75.5, Sodium 282.4, Carbohydrate 14.8, Fiber 1.9, Sugar 5.8, Protein 27.3