Chicken Enchilada Casserole

Shared by: Tammy

10 Points Per Serving

Oh Yum, this is SO good and no way around it - this is PURE comfort food! *lol* I do not use the pimento and I use fresh cilantro instead of the parsley - but use whatever you are comfortable with!

4 chicken breasts, poached and diced

1 can (4 ounces) chopped green chilies

1 medium onion, chopped

2 cloves garlic, chopped

1/4 cup chopped Italian or curly-leaf parsley

1 jar (2 ounces) chopped pimento

2 cups shredded fat free Jack or Cheddar cheese

8 flour tortillas

1 can (10.75 ounces) lower fat cream of chicken soup mixed

1/2 cup skim milk

Preheat oven to 350 º. In a large bowl, combine the chicken with the chilies, onion, garlic, parsley, pimento and 1 1/2 cups of the cheese. Divide the chicken mixture among the 8 tortillas. Roll tortillas and place seam-side down in a 9- by 13-inch pan. Spread soup mixture over roll-ups and top with the remaining cheese. Bake 30 minutes.

Makes 8 servings.

492.77 Cal (21.00% from Fat, 39.30% from Protein, 39.70% from Carb); 47.99 g Protein; 11.40 g Tot Fat; 48.44 g Carb; 1.70 g Fiber; 183.44 mg Calcium; 3.06 mg Iron; 633.14 mg Sodium; 811.62 IU Vit A; 73.08 mg Vit C; 106.09 mg Cholesterol