CREAMY CHICKEN AND CHILE CASSEROLE
Yummy, creamy, fast, and easy! This could easily be doubled or made diet friendly by using low-fat cream cheese and light tortillas. The idea for this came from the back of the green enchilada sauce can, but it had twice as much chicken and enchilada sauce, but the same amount of cream cheese and chilies, also no spices were listed--and was for actual enchiladas--I'm way to lazy to roll up enchiladas 8)
Provided by MackinacBride
Categories Chicken Breast
Time 40m
Yield 1 8x8 pan
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Cook chicken over medium-high heat until cooked through.
- Add seasonings to chicken while cooking.
- Add cream cheese and chilies.
- Cook and stir until blended.
- Arrange 2 tortillas on the bottom of a greased 8x8-inch pan (I cut the tortillas in half and put the straight edges along the edges of the pan, letting the tortillas over-lap).
- Sprinkle the tortillas with a small amount of the cheese.
- Pour the chicken mixture over the tortillas.
- Sprinkle small amount of cheese over chicken mixture.
- Arrange remaining tortillas on top.
- Pour enchilada sauce over top and sprinkle with remaining cheese.
- Bake for 20 minutes.
Nutrition Facts : Calories 2309.5, Fat 149.9, SaturatedFat 82.5, Cholesterol 546.4, Sodium 5843.9, Carbohydrate 122, Fiber 7.7, Sugar 33.6, Protein 121.5
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