CHICKEN ENCHILADA SOUP

CHICKEN ENCHILADA SOUP

5 Points 6 Servings

8 oz. chicken, cooked and chopped
1 t. garlic
½ c. diced onion
4 c. FF chicken broth
3 c. water, divided
1 can enchilada sauce
5 oz. Light Velveeta
1 t. salt
1 t. chili powder
1 c. cornmeal
1 can kidney beans (15 oz.), drained

Saute onions and garlic over medium heat for about 2 minutes or until onion begins to become translucent.i

Add chicken broth.

Combine cornmeal with 2 cups water in a medium bowl; whisk until well-blended. Add to pot with onions.

Add remaining water, enchilada sauce, beans and spices to pot and bring mixture to a boil.

Shred chicken into small, bite-sized pieces and add it to the pot.

Reduce heat and simmer 30-40 minutes or until thick.

Right before serving, add cheese. Mix until melted.

*** Soup can also be made in slow cooker.

Chicken Enchliada Casserole

Chicken Enchilada Casserole
2 packages pre-cooked chicken
2 cans green enchilada sauce
2 cans black beans drained and rinsed
1 can corn
1/2 onion
1 clove garlic
1 tablespoon olive oil
1 c. sour cream
2-3 cups Mexican shredded cheese
corn tortillas


In blender or food processor combine 1/2 an onion and 1 clove garlic, 1/2 c sour cream and 1 can enchilada sauce. Blend until onions are invisible. Pour into a large bowl.

*This is up to your preference, but I then add the chicken to the processor and blend it up so it is chopped/shredded instead of chunks.

Pour beans, corn, 1/2 cheese, chicken and olive oil into the large bowl with the sauce and mix.

Layer pan with tortillas then mixture. Keep alternating until you are out of mixture. Top with tortillas.

Mix remainder of sour cream with 1 can enchilada sauce. Pour over tortillas and top with cheese.

Bake covered at 350 for 20-30 min.(until cheese melts)

Crockpot Tamale Pie

Serves - 8
Points - 4

3/4 cup cornmeal
1 1/2 cups skim milk
1 large egg, beaten
1 pound extra lean ground beef, browned and drained
1 1/4 ounces chili seasoning mix
16 ounces canned diced tomatoes
16 ounces canned corn, drained
1 cup fat-free shredded cheddar cheese

In a large mixing bowl, combine cornmeal, milk and egg. Stir in meat,
chili seasoning mix, tomatoes, and corn until well blended. Pour into slow
cooker. Cover and cook on HIGH for 1 hour, then on LOW for 3 hours.

Sprinkle with cheese. Cook another 5 minutes until cheese is melted.

*NOTE: If you would like a spicier flavor, you can add 1 small can chopped green chilies or substitute Rotel tomatoes for the diced tomatoes.

Nutrition Information:
211 cal., 2.7 g. fat, 2.8 g. fiber

Enchilada Lovers Casserole

recipe from halfmysize.com

Ingredients
Serves - 8

Points - 5

1 cup salsa
10 oz. bag Light Tostitos tortilla chips
5 oz. can evaporated milk
4 oz. can chopped green chilies
10 1/2 oz. can reduced fat cream of chicken soup
10 oz. pkg. Lite Velveeta cheese
12 1/2 oz. can cooked chicken breast

Directions

Combine salsa, milk, chilies, soup, cheese and chicken in saucepan. Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips. Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.

Nutrition Information:
255 cal., 5.4 g. fat, 1.5 g. fiber

King Ranch Chicken Casserole

taken from: halfmysize.com

Ingredients

Serves - 6
Points - 4

1 10 oz. can chicken breast, drained
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 can Rotel tomatoes
8 corn tortillas, cut into fourths
1 cup fat free shredded cheddar
1 small onion, chopped
4 cloves garlic, minced
1/2 cup celery, chopped
salt and pepper to taste

Directions

Saute onion, garlic and celery in a nonstick skillet coated with cooking spray until tender. Add soups, Rotel tomatoes and chicken; heat and mix thoroughly. Add salt and pepper to taste.

Spray 9x13 baking dish with cooking spray. Layer 1/2 of tortillas in bottom of dish. Pour 1/2 of soup mixture over tortillas. Sprinkle 1/2 of shredded cheese over soup mixture. Repeat layers ending with cheese. Cover with foil.

Bake at 350 degrees for 40 minutes. Uncover and cook additional 10 minutes. Let stand for 5 minutes before serving.

Nutrition Information:
205 cal., 2.4 g. fat, 2.5 g. fiber