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Chicken Enchilada Casserole   submitted by Sarah Jones

4 chicken breasts (cut in small strips)
1 8 oz. container of mushrooms(sliced thin)
2 cloves garlic, chopped
1 small onion, chopped
1 small carton sour cream (light or fat free)
1/2 cup milk (1% or skim)
1 can diced green chiles
1 can cream of chicken soup (low fat)
1 can cream of mushroom soup (low fat)
corn tortillas
package of low fat monteray jack cheese

Spray saute pan with cooking spray.  Cook chicken, onions and garlic.  Take
chicken out when done. Saute mushrooms in pan until done (if you sprinkle
mushrooms with a little lemon juice, they won't turn brown).  Shread chicken
and combine with mushrooms.

Over low heat, mix milk, sour cream, soups and green chiles.  Cook until
mixed and warmed through.

Spray casserole dish with cooking spray.  Add a little sauce sauce just to
barely cover the bottom of the dish.  Layer corn tortillas over the entire
bottom.  Place a layer of chicken mix, cheese and then tortillas.  If you
have enough chicken left, you may use another layer.  If not, top off with
the rest of the sauce and then cheese.  Cook covered for 20 minutes at 375
and then uncovered 10 minutes (or until the cheese is bubbly.  This is great
with hot sauce and avacodo.