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Chicken Enchilada Casserole Recipe

   
 

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     Chicken Enchilada Casserole

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   8
Preptime   15 Minutes

Ingredients
2 large Chicken breasts
1 can of cream of chicken soup 98% fat free
1 cup of Cottage Cheese
1 can of Sweet Onion diced tomatoes
1 can of Black Beans
1 bag of Sweet Candy Corn (frozen)
2 Cups of shredded cheese
1 can of Green Enchilada Sauce (Ol El Paso is the best!)
Corn tortillas
 

Instructions
Dice and cook the chicken breast. Season chicken breast while frying up to taste. Chili powder, cumin, paprika and garlic are all good together. Meanwhile cook the corn.
Mix all ingredients except for tortillas in a large bowl.
Layer a 9x13 baking dish with a little of the sauce mixture, then tortillas, then sauce, then tortillas, ending with the sauce mixture on top. Ensure that all of the tortillas are covered so that when baking they become soft. Can top with extra cheese if wanted.
Bake in the oven at 350 degrees for 25-35 minutes, until everything is warmed through and the tortillas are soft. Top with a little avacado and sour cream.
Serving Suggestions
About one cup per person.


Originally Submitted
6/4/2010





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