Recipe(tried): Low-Fat Chicken Enchilada Casserole

One of the suprising things about going the low-fat route for me was the ability to make old favorites lower in fat with the many varieties of reduced-fat grocery on the market. (You do have to keep reading those nutritional labels, as some companies claims can be misleading) These ingredients are not cast in stone, a few more tortilla quarters, a bit less chicken, etc. works out fine)

Lower-Fat Chicken Enchiladas

6-8 six inch fat-free tortillas
1 can reduced-fat mushroom soup
1 can reduced-fat cream of chicken soup
1 soup can fat-free salsa (use the empty can as a measuring cup for the salsa)
1 can diced green chilies
1 cup grated reduced-fat Jack cheese,(Kraft makes one made with 2% milk, which works well)
1/2 teaspoon salt, optional
2 cups chopped cooked chicken breast
1 can sliced green or ripe olives

Preheat oven to 350. Mix soups, salsa and salt if using. Cut tortilla into quarters and place in a single layer in the bottom of a casserole dish sprayed with non-stick coating spray.Layer with 1/2 the chicken,1/2 the soup mixture, 1/2 the chilies and 1/2 the cheese. Repeat layers beginning again with tortilla quarter and ending with cheese. Top with sliced olives. Bake uncovered at 350 for 45 minutes.