Chicken Enchiladas

I've mentioned in the past that I'm trying to use my cookbooks more often.  Recently I decided to make the Hungry Girl 1-2-3 Chicken Enchilada Casserole. I really like the Hungry Girl in general for light versions of my usual favorites! Check out her site www.hungry-girl.com

One thing you should know about me is that sometimes I can be completely anal and OCD and type A about things...and other times (mostly since I had a baby!) I'm super flightly and unorganized.  So, I started to make this recipe and for some reason  forgot it was a casserole.  I know..it's in the title, shut up.  So I put the canned chicken in the bowl and then dump the entire bag of vegetables in too.  Something strikes me at this point and I look back at the recipe and see that I was only supposed to use 2/3 cup of vegetables.  Then I started thinking about how a casserole didn't even sound that good to me.  I called a recipe audible and just made enchiladas with all the same ingredients. I mixed the ingredients and filled them into the tortillas and baked them at 350 for about 25 min. They were delicious and low cal!  My husband wished that I added more chicken but I liked them as is.
 Here is the original recipe:
  • 10 ounce can of 98% fat free chicken breas
  • 10.75 ounce can 98% fat free cream of celery condensed soup
  • 2/3 cup frozen mixed veggies
  • 1/2 cup salsa
  • six 6″ corn tortillas
  • 1 cup shredded fat free cheddar cheese, divided
preheat oven to 350.
in a large bowl, combine chicken, soup, veggies and salsa.  mix well and set aside.
spray an 8 x 8 baking dish with non-stick spray.  break tortillas into pieces and layer half of them along the bottom of the dish.
top with half of your chicken mixture and spread evenly.  sprinkle 1/2 of your cheese on top.  lay remaining tortilla pieces on top, then the rest of your chicken mixture and the rest of your cheese.
bake for 35 minutes or until brown and crispy.
let cool a few minutes to allow sauce to thicken.
serves 4

PER SERVING (¼ of casserole):
260 calories, 4g fat, 1,166mg sodium, 27g carbs, 4g fiber, 3g sugars, 27.5g protein

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