Cauliflower rice (find in frozen veggies) Rotisserie chicken (shredded chicken) Green enchilada sauce Mozzarella cheese That’s it! It’s so easy to make and calorie friendly as well! You have to make ...

Spray a 9x13 casserole dish with nonstick cooking spray. At this point it's all about layering. The bottom layer will be your chili sauce, pour about 1 cup into the pan and spread it out.

Lightly crisp corn totillas in oil (to prevent soggy casserole). Set aside on paper towel to absorb extra oil. Shred rostisserie chicken and set aside. Combine cream of chicken soup, 8 oz of milk ...

Ingredients 2 cans (4.5 oz each) Old El Paso(R) chopped green chiles 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (10 oz) Old El Paso(R) green enchilada sauce or other green chile ...

“I don’t remember where I got this recipe from, but what I like about it is it’s a good way to use up leftover chicken, or leftover corn tortillas,” says Lynette Haas of La Habra. “It ...

Add chiles and stir. Remove from heat. Add 1½ cups shredded meat and ¼ to 1/3 cup green chile enchilada sauce, enough to moisten the mixture but not to make it drippy.

Serves 8.Note: If you want to make extra tomatillo salsa to freeze, double the amount of the first seven ingredients. Follow the directions in the recipe up to the point of adding the broth ...

Quick Dish: Green Chile Chicken Enchiladas. As it melts, the cheese joins the individual enchiladas together like a casserole, resulting in the perfect cure to a chilly winter night.

In a large mixing bowl season the shredded chicken with the spices, olive oil, salt, and pepper. Set aside. In a large pot, brown the onions in olive oil and add the diced blistered poblano ...