hungry girl’s chicken enchilada casserole


i have all of hungry girl’s cookbooks and am a HUGE fan!  this particular recipe is from her 1-2-3 cookbook the easiest, most delicious, guilt-free recipes on the planet.  that’s a pretty big promise and after trying many of the dishes in this book, i can honestly say that it delivers!

hungry girl’s version calls for canned chicken which i’m totally not above using, it’s just that we had a store bought rotisserie chicken so i pulled and shredded it, and measured out 10 ounces to stay true to the stats on her recipe.   i also tweaked it by adding a tbs of chopped cilantro and 1 clove of minced garlic.

  • one 10 ounce can of 98% fat free chicken breast or 10 ounces of chicken breast that you pull and shred yourself
  • one 10.75 ounce can 98% fat free cream of celery condensed soup
  • 2/3 cup frozen mixed veggies
  • 1/2 cup salsa
  • six 6″ corn tortillas
  • 1 cup shredded fat free cheddar cheese, divided

preheat oven to 350.

in a large bowl, combine chicken, soup, veggies and salsa.  mix well and set aside.

spray an 8 x 8 baking dish with non-stick spray.  break tortillas into pieces and layer half of them along the bottom of the dish.

top with half of your chicken mixture and spread evenly.  sprinkle 1/2 of your cheese on top.  lay remaining tortilla pieces on top, then the rest of your chicken mixture and the rest of your cheese.

bake for 35 minutes or until brown and crispy.

let cool a few minutes to allow sauce to thicken.

serves 4

260 calories, 4g fat, 1,166mg sodium, 27g carbs, 4g fiber, 3g sugars, 27.5g protein

Author: Gretchen

Gretchen is a fashionable foodie who has a never ending love of neutrals and an obsession - like needs a 12 step program obsession - with denim. She loves to eat, cook, drink beers (and other boozy things!). She currently lives outside of Washington, DC with her husband James and their three dogs, Nugget, Sylar and Simcoe.

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