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Low Fat, Low Calorie Chicken Enchilada Casserole Recipe
Healthy Chicken Enchilada Casserole
1 pound low-fat boneless, skinless chicken breasts, thawed
1 cup frozen kernel corn
1 can (1 3/10 cup) 98% fat-free cream of chicken soup
1 can (1 3/10 cup) 98% fat-free cream of mushroom soup
1 can (15 oz.) black beans, rinsed
1 can (1 3/10 cup) mild diced tomatoes & green chiles
7 corn tortillas, each torn in half
1/2 cup shredded Mexican blend cheese
Step 1: Crock Pot
Place corn, soup, black beans and tomatoes/green chiles in the Crockpot and stir thoroughly. Add chicken breast and cover with soupy mixture. Cook on medium for 4-5 hours or until chicken is cooked through.
Step 2: Preparing the Casserole
Once chicken is cooked, remove from Crockpot and place on a cutting board. Secure chicken with a fork and use a knife to shred the chicken.
Fill the bottom of an 8-inch baking dish with a scoop of the soupy mixture. Next, place a layer of corn tortillas in the dish, followed by a layer of the shredded chicken. Repeat these steps until all of the corn tortillas, chicken and soupy mixture have been used and the baking dish is full.
Step 3: The Finale
Sprinkle cheese over the top of the casserole, cover with foil and place in the refrigerator for at least 4 hours. This allows time for the soupy mixture to soak into and soften the corn tortillas.
Preheat oven to 400 degrees. Place in oven for 40-45 minutes or until heated through. (May also be microwaved to save time.)
Serve topped with sour cream and tortilla strips. Makes 4 generous servings.
Calories per serving: 380 Carbohydrates: 43g Fat: 8g Protein: 34g