Mexican Chicken CasseroleAdd to Cookbook user submitted recipe
- 1 (cup) fat-free chicken broth
- 2 (12.0 ounce) cans chicken
- 1 (cup) chopped onion
- 2 (cup) shredded mexican mix cheese
- 12 (6 inch) corn tortillas
- 1 (10.0 ounce can) enchilada sauce
- 1 (4.0 ounce can) chopped green chiles
- Preheat oven 350 degrees
- Combine chicken broth, chicken, onions, 1 cup of cheese, enchilada sauce and chiles; stir well.
- Place 4 tortillas in the bottom of a 2-quart casserole dish coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with remaining cheese.
- Bake for 20-30 minutes or until hot and bubbly.
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- Total Fat
- Saturated Fat
- Dietary Fiber
- Vitamin A
- Vitamin C