Thursday, February 28, 2008

Chicken Enchilada Casserole

3 cups chopped boneless and skinless chicken
1 (10 3/4 oz.) can condensed fat free reduced sodium cream of mushroom soup
1 10 3/4 oz.) can condensed fat free reduced sodium can of cream of chicken soup
1 (14 1/2 oz.) can tomatoes with chilies such as Rotel®
2 cups baked plain tortilla chips
1 (8 oz.) package reduced fat shredded cheddar cheese

Preparation:Combine chicken, soups and tomatoes in a bowl and stir. Layer crushed chips on the bottom of a casserole dish. Pour the mixture over the chips. Top with the shredded cheese. Bake in preheated 350F oven for 25-30 minutes.

Makes: 8 servings


Eleisia said...

My family loves chicken enchiladas. I don't make them very often because of the time it takes to make them. This recipe sounds just as tasty and doesn't take as much time to mix and cook.

Thanks for visiting my Slow Cooking Thursday post.

Eleisia at

Valerie said...

I will be making this on the weekend. Thanks for giving me this recipe.

Canadian Saver said...

Oh I'm going to be trying this!! A lot of great flavors mixed together...