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Enchilada Chicken Casserole

Ingredients

  • 1- 10 oz. can of low sodium cream of chicken soup
  • 15 oz. can of enchilada sauce
  • 1/2 cup of Greek yogurt
  • 2 cups of shredded, cooked chicken
  • 4 oz. can of diced green chilies
  • 12 6 inch tortillas
  • 2 cups baby spinach
  • 2 cups diced tomato
  • 2 cans of salsa (optional)

Directions

  1. In a medium sized bowl, mix together 1- 10 oz. can of low sodium cream of chicken soup, ¼ cup of green enchilada sauce (you will need a 15 oz. can for this recipe), and 1/3 cup plus 1 tbsp. of plain Greek yogurt. Add to the mix, 2 cups of shredded, cooked chicken and a 4 oz. can of diced green chilies and mix until the ingredients are combined.
  2. Evenly spread ¼ cup of the enchilada sauce in an 8x8 baking pan. Cut 12- 6 inch tortillas in half. Make two layers of the following: 6 halves of corn tortillas and top with 1/3 of the chicken mixture and 1/3 cup of the enchilada sauce.
  3. Top the 2nd layer with 1 ½ cups of shredded cheddar cheese and then top with 6 tortilla halves and then the remaining chicken and 1/3 cup of enchilada sauce. Cover with the remaining tortillas and then the last of the enchilada sauce. Sprinkle with ½ cup of shredded cheese.
  4. Bake for 25 minutes. The cheese should be melted and the casserole should be bubbling. Remove it from the oven and let it sit for 5 minutes before cutting.
  5. Serve each plate with 1/8th of the casserole topped with baby spinach, diced tomato, and salsa (optional), alongside a serving of your favorite fruit.

 

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