Anita's Tried & True Heart Healthy Recipes

Mexican Chip Casserole

Adapted from
10 servings

1 1/2 lbs  ground chicken breast skinless  4  ozs  green chilies 
1/2 cup  onions, chopped  10  ozs  enchilada sauce 
1  tsp  garlic, minced  4  ozs  low-fat tortilla chips, crushed 
10 3/4 ozs  low-fat cream of mushroom soup  4  ozs  Monterey jack cheese, shredded 
10  ozs  frozen corn, thawed  
Mexican Chip Casserole
Click to enlarge
Preheat oven to 350. Prepare a 9"x13" baking dish with cooking spray; set aside. In a large skillet, cook chicken, onions, and garlic until chicken is no longer pink. Add mushroom soup, corn, and chilies. Mix well. Layer mixture into prepared pan. Spread enchilada sauce evenly over top. Sprinkle top with tortilla chips and cheese. Bake for 20 minutes, or until heated through.
Nutritional Analysis per serving (10 servings total)
Calories 237   %CFF 27 %
Total Fat 7 g   Saturated Fat 2 mg
Protein 21 g   Cholesterol 53 g
Carbohydrates 21 g   Sodium 519 mg
Sugars 3 g   Fiber 2 g
4.5 WW Points
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