|LOW FAT MEXICAN RECIPES|
Pub Date: 12/1/1997
Size: 5 1/2" x 8 1/2"
Click to enlarge
|ABOUT THE BOOK|
|From the Publisher|
Wonderful Mexican foods without the guilt! From appetizers to savory soups, salads, main dishes, salsas and sauces, this tempting cookbook proves that low fat can taste great!
Chicken Enchilada Casserole
|12 CORN TORTILLAS
6 skinless CHICKEN BREASTS, cooked
1 can (14.5 oz.) LOW FAT CREAM OF MUSHROOM SOUP
1 cup WATER
1 can (4 oz.) diced GREEN CHILES
1 ONION, finely chopped
3/4 cup shredded LOW FAT CHEDDAR CHEESE
3/4 cup shredded LOW FAT JACK CHEESE
Preheat oven to 325°. Cut tortillas into 1-inch strips and set aside. Shred chicken from bone and mix with soup, water, green chiles and onion. Line bottom of 9 x 13 baking dish with half of tortilla strips. Spread half of the chicken/soup mixture over the top. Sprinkle with half of the cheeses. Layer remaining tortilla strips and soup mixture and top with cheese. Bake uncovered for one hour. Before serving, garnish with sliced GREEN ONIONS and chopped TOMATO.
Fat grams per serving = 6.5
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