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Mexican Chicken Casserole
Yield: 4 servings
3
1
3
1
1
1
3
cups cooked and chopped chicken breast
can cream of chicken soup
cups Cheddar cheese, shredded
/2 can green chile enchilada sauce
/2 cup sour cream
/2 cup heavy cream
LC tortillas, cut Into 1−inch pieces
Mix soup, cheese, enchilada sauce, sour cream and cream in a saucepan. Heat until cheese is partially
melted. Add chicken cubes.
Layer mixture in a casserole dish with tortilla pieces, begin with wet mixture and ending with wet
mixture. Cover top with grated cheese and bake at 350 degrees F for 35 minutes uncovered.
Freezes well, but don't add the top cheese until ready to bake. 4 generous servings.
Total Carbs − 31 or 7.75 per serving
Mexican Chicken Casserole
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