Enchilada Chicken Casserole

Macros / Serving Size

Protein 23 g | Fat 4 g | Carbs 27 g

% Calories of Macros / Serving Size

Calories 230 | Protein 40 % | Fat 15 % | Carbs 45 %

Nutrients / Serving Size

Fiber 3 g | Sodium 461 mg | Sat. Fat 1 g

Ingredients (serves 8)

• 10 oz. can of low-sodium cream of chicken soup
• 15 oz. can of enchilada sauce
• ½ cup of Greek yogurt
• 2 cups of cooked chicken, shredded
• 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 the cream of chicken soup, ¼ cup of green enchilada sauce, and ⅓ cup plus 1 tbsp. of the plain Greek yogurt. Add to the mix the chicken and diced green chilies. Mix until the ingredients are combined.
2. Evenly spread ¼ cup of the enchilada sauce in an 8x8 baking pan. Cut the tortillas in half. Make two layers of the following: 6 halves of corn tortillas and top with ⅓ of the chicken mixture and ⅓ cup of the enchilada sauce.
3. Top the 2nd layer with 1½ cups of shredded cheddar cheese and then top with 6 tortilla halves and then the remaining chicken and ⅓ 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 ⅛ of the casserole topped with baby spinach, diced tomato, and salsa (optional), alongside a serving of your favorite fruit.

Note

• Nutrition analysis is based on the use of reduced sodium cream of chicken soup and omits the optional ingredient of salsa.