Sour Cream Chicken Enchilada Casserole

Preparation

1. Step 1

   Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking dish with cooking spray.

   Step 2

   In a small saucepan, whisk together the sauce ingredients. Bring to a simmer over medium-high heat. Cook for 1 to 2 minutes, or until the mixture is thick and bubbly, whisking constantly.

   Step 3

   In a medium nonstick skillet, combine the chicken, cream cheese, and salsa. Cook over medium-low heat for 5 to 6 minutes, or until the mixture is warmed through and the cream cheese is melted, stirring occasionally.

   Step 4

   Meanwhile, on a baking sheet, put the tortillas in a single layer.

   Step 5

   Bake the tortillas for 5 minutes, or until slightly crisp on the edges and somewhat soft in the center.

   Step 6

   Pour 1/2 cup sauce into the baking dish. Spread to cover the bottom. Top with half the tortillas. Spread the chicken mixture over the sauce. Top with the remaining tortillas. Pour the remaining sauce over the tortillas.

   Step 7

   Bake, covered, for 10 minutes, or until warmed through.

   Step 8

   Meanwhile, in a small bowl, whisk together the sour cream and lime juice. After 10 minutes, spread the mixture over the casserole. Bake, uncovered, for 1 to 2 minutes, or until the topping is slightly warm. Sprinkle with the chili powder.

2. nutrition information

   Step 9

   (Per Serving)

   Step 10

   Calories: 216

   Step 11

   Total Fat: 2.0g

   Step 12

   Saturated: 0.5g

   Step 13

   Trans: 0.0g

   Step 14

   Polyunsaturated: 0.5g

   Step 15

   Monounsaturated: 0.5g

   Step 16

   Cholesterol: 52mg

   Step 17

   Sodium: 372mg

   Step 18

   Carbohydrates: 23g

   Step 19

   Fiber: 2g

   Step 20

   Sugars: 4g

   Step 21

   Protein: 24g

   Step 22

   Dietary Exchanges

   Step 23

   1 1/2 Starch

   Step 24

   3 Very Lean Meat