Ingredients
-
6
-
8
-
2
-
1
-
1/3
-
1
-
1
-
1
-
2
-
-
-
-
-
-
Directions
Grandma’s Chicken Enchilada Casserole (Lighter Version), My mom got this recipe from her mom, and passed it on to me I’ve since lightened it up a bit (you can further lighten it by replacing the cheese with lowfat cheese–I just don’t like lowfat cheese) I loved this recipe growing up, and my family loves my lighter version I usually make it after roasting a turkey with some of the leftover turkey meat–it’s just as good with turkey as with chicken! Leftovers reheat fine for a day or two, but it doesn’t freeze well You can adjust the heat by using hotter or milder salsa, and replacing the mild chilies with spicy chilies if desired , My mom got this recipe from her mom, and passed it on to me I’ve since lightened it up a bit (you can further lighten it by replacing the cheese with lowfat cheese–I just don’t like lowfat cheese) I loved this recipe growing up, and my family loves my lighter version I usually make it after roasting a turkey with some of the leftover turkey meat–it’s just as good with turkey as with chicken! Leftovers reheat fine for a day or two, but it doesn’t freeze well You can adjust the heat by using hotter or milder salsa, and replacing the mild chilies with spicy chilies if desired
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Steps
|
1
Done
|
Preheat Oven to 350* F. |
|
2
Done
|
in a Large Mixing Bowl, Combine Soup, Water, Onion, Sour Cream, Chilis, and Salsa Until Well-Blended. |
|
3
Done
|
Spread Half of the Mixture Over Bottom of a 10x14 Inch Baking Dish. Top With Half of the Quartered Tortillas, Then With Half of the Cubed Chicken and Finally Half of the Cheese. Repeat Layers. |
|
4
Done
|
Bake, Uncovered, at 350* F For 25-30 Minutes or Until Bubbling and Heated Through. |
