Recipes

Rich and Creamy Enchilada Casserole

Written on January 01, 2005

An excellent make ahead meal or quick and easy to prepare! As a mother of 4 I’m not used to preparing only for 2, but it makes for great leftovers!

Prep Time: 15 minutes
Cooking Time: 20-30 minutes
Yield: 6-8 servings

1 (10 oz.) bag corn chips, low sodium
1 c. chopped Vidalia onion
1 1/2 c. Campbell's Reduced-Fat Cream of Chicken Soup
1 carton low-fat sour cream
1 8oz. Pkg. Reduced fat cheddar/Colby cheese
1 c. Rotel Tomatoes w/ green chilies
4 c. cooked cubed chicken breasts *
1 tsp. Chopped garlic *

* Chicken can be cooked and cubed and frozen for easy preparation. Garlic can be bought already chopped or minced as a time saving step.

1. Spread chips generously on bottom of sprayed 10x13 casserole pan.
2. Sprinkle cubed chicken and onion evenly over chips.
3. Run tomatoes through food processor, gradually adding soup.
4. Mix thoroughly.
5. Pour tomatoes and soup into a pan stirring in sour cream and garlic, heat until just bubbly.
6. Pour heated mixture over chips and chicken covering completely.
7. Spread cheese over the top and place in 350 oven until cheese melts

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