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Comfort Corner

Comfort Corner: Easy Chicken Enchilada Casserole

By Charlotte on October 24, 2014 6:02 AM

Bob and I often crave chicken enchiladas. One of our all-time favorites, this lasagna-like dish offers that creamy chicken, cheese and corn tortilla taste we adore without a lot of work.

Perfect for weeknights, this Easy Chicken Enchilada Casserole can be on the table in under an hour start to finish if you use precooked chicken.

Ready to eat-600.jpgI usually use grilled chicken breast that Bob has made ahead. (Don't you just love a man who cooks?!) But you can opt for boiled or deli white meat.

Once you've shredded (our choice) or chopped the chicken, you can forget slicing and dicing. The oh, so flavorful sauce includes cream of mushroom soup, cream of chicken soup, Rotel tomatoes with green chiles, more green chiles, four spices and Tabasco for an extra kick. Talk about easy! Making it is as simple as opening cans and adding spices.

This Tex-Mex, lasagna-like favorite layers slightly crushed Doritos with cooked chicken; a spicy sauce made from soups, tomatoes, green chiles, spices and Tabasco;  and shredded cheese.
Ingredients-600.jpg

Doritos fill in for standard corn tortillas so there's no softening, stuffing or rolling required. Instead, you crush the Doritos slightly and layer them with the cooked chicken, spicy cream-and-tomato sauce and shredded cheddar cheese. Bake for about 30 minutes and you've got wonderful weeknight fare.

Serve this layered delight with refried or ranch-style beans for a true Tex-Mex experience.

Tip: I use 98% fat-free soups and cheese made from 2% milk to save calories. 


Easy Chicken Enchilada Casserole

Serves 6 - 8

 Preheat oven to 350 degrees.

Combine soups, tomatoes, green chilies, chicken broth, spices and Tabasco, stirring well. Cover bottom of a 13" x 9" dish with 2 cups Doritos. Spread half chicken over the chips; then pour on half the sauce and top with 1 cup cheese. Repeat layers ending with 3/4 cup cheese. Bake at 350 degrees 25 minutes. Add remaining 1/4 cup cheese. Bake till cheese melts, about 5 more minutes. Remove from oven and let sit 5 minutes.

You'll also enjoy:

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Diabetes-Friendly Chicken Burrito Bowl

ChickenBurritoBowlEverydayDiabetes 600.jpg

By Laura Cipullo and Lisa Mikus, authors of Everyday Diabetes Meals
Image credit: Colin Erricson

Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.

Tips:

If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.

If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.

Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.

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It's been almost 18 years since Alison Krauss gave us a solo album, but the wait is over with Windy City. The release (her fifth solo studio album) features ten covers of classic songs (and some bonus tracks) she picked with producer Buddy Cannon.

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