Ingredients
- 4 (1 lb.) Skinless chicken breast/or turkey, poached
- 2 cans Campbell's Healthy Request Cream of Mushroom soup
- 1 onion, chopped
- 7-oz. can green chiles, diced
- 12-oz. can evaporated skim milk
- 8 oz. non-fat cheddar cheese/or monterey jack & cheddar mixed, grated
- 7 oz. bag tortilla chips
- Topping: 1 cup nonfat or lowfat cheddar/monterey jack cheese, grated
Directions
Preheat oven to 350 degrees. Shred poached chicken and set aside. Heat rest of ingredients in saucepan and set aside. Spray 9 x 13 pan with PAM. Line bottom with 1/3 bag tortilla chips. Layer 1/3 of shredded chicken, then 1/3 sauce. Repeat layering twice. Sprinkle with cheese and bake 30 to 45 minutes until cheese is bubbling.
Serves 6
(whole recipe) 2,424 calories, 39 grams fat, 481 mg cholesterol (per serving) 404 calories, 6.5 g fat, 80 mg cholesterol Percent calories from fat: 14
Variations: Substitute fat-free monterey jack for 1/2 of the cheddar and add 1/2 cup chopped green onions and substitute 2 fresh chopped jalapenos for the can of chiles.
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Submitted 6/13/05.
Source: Eating on the Run, Evelyn Tribole
Submitted By: Rick Smith
rick@dragons.net
Low-fat Chicken Enchiladas