Julie's Mission at Home: A Soldier's Wife's Journey of Health, Family and Survival

Journey with me as I document my experiences in parenting, getting healthier, and being a wife to my wonderful soldier and a mom for my two boys!

Friday, June 10, 2011

Chicken Enchillada Casserole!

3-4 boneless skinless chicken breasts, cut into chunks
1 can 98% Fat Free Cream of Chicken Soup
1 Cup Fat Free sour cream
1 package Fat Free (or lowfat) cheddar, shredded
1 package whole wheat soft tortillas (8)
1 small can chillis--can be green, or spicy, or whatever kind you like
1-2 cups salsa of your choice
1 can red enchillada sauce

Saute chicken on stove until cooked through and slightly browned in a tablespoon or two of olive oil. Once cooked through, add chilis and cook together for a few minutes until juices run out.
In bowl, mix soup, sour cream, half of shredded cheese and salsa.
Mix in chicken/chili with the combination in the bowl, then stuff each of the 8 tortillas with a spoonful or two of the mixture. Lay them side-by-side in a 9"x13" baking dish, cover with some extra mixture and the enchillada sauce and sprinkle with cheese.
Bake at 375 for 45 min and then enjoy! MMM!


  1. I pretty much make this on a weekly basis! That's almost the same recipe I use, the only difference is I don't put the cream of chicken in and I sometimes add roasted red peppers.

  2. Oh, roasted red peppers sound like a GREAT addition! Thanks for the idea!