Chicken Enchilada-Zagna 6 pts

Servings | 8
Estimated PointsPlus™ value per serving | 6
Course | Main Meals



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Ingredients

3 cups canned chicken breast (chopped)
30 oz canned enchilada sauce
8 oz fat-free sour cream
12 oz fat-free evaporated milk
2 cup(s) cheddar, shredded fat free
4 oz Ortega Diced Green Chiles
12 corn tortillas


Instructions


Preheat oven to 350 degrees. Grease 13 x 9 baking dish.
Combine enchilada sauce and sour cream in medium bowl. Combline evaporated milk and cheese in medium saucepn. Cook over medium heat, stirring constantlyuntil cheese is melted and mixutre is smooth. Remove from heat.
Spread 1 cup enchilada sauce on bottom of prepared baking dish. Layer with 4 corn tortillas, 1 cup enchilada sauce 1 1/2 cups chicken, 1 cup cheese sauce, repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce and cheese sauce. Cover with foil.
Bake 40 minutes . Uncover, cool for at least 10 minutes before serving.