5 Carb Enchilada Pasta Ranch Casserole January 15 2015

5 Carb Enchilada Ranch Casserole from Skinny Dip NoodlesServes 4
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2 bags Skinny Dip 0 Calorie Noodles, any shape
1 1/2 cups shredded rotisserie chicken
4 thin slices bacon, crisply cooked & crumbled
1 1/2 cups shredded low fat Cheddar, divided
1/2 cup El Paso Roasted Tomato Mexican Cooking Sauce
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Sauce
4 oz can Ortega diced green chilies
1/4 cup finely chopped onion
1 cup low sodium chicken broth
1/3 cup sour cream
1 tablespoon Hidden Valley Ranch Dressing Mix
1/8 teaspoon pepper
chopped cilantro, tomatoes & red onion (optional garnishes)
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Heat oven to 375 F. Coat a 8x8" baking dish with cooking spray. Drain and rinse noodles, chop into smaller pieces and let sit.
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In a bowl mix Mexican cooking sauce, half of the crumbled bacon and 3/4 cup cheese. Stir in noodles and chicken, then spread evenly in the baking dish. Sprinkle with garlic powder (optional).

In a bowl mix sauce ingredients and pour over the casserole. Top with remaining cheese and bacon. Bake 30 minutes or until cheese is melted. Cool 5 minutes before serving with garnishes.
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Nutrition Per Serving
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Calories: 199     Carbs: 5 grams     Protein: 25 grams
Fat: 9 grams     Sodium: 819 mg     WW Points Plus: 5
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