Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 202.5
- Total Fat: 4.1 g
- Cholesterol: 44.8 mg
- Sodium: 771.2 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 2.2 g
- Protein: 21.6 g
View full nutritional breakdown of Green Chile-Chicken Casserole Cooking Light calories by ingredient
Green Chile-Chicken Casserole Cooking Light
Submitted by: ELIDAAAIntroduction
I got this recipe from Cooking Light many years ago. I cook it all the time. It is one of my family's favorites!!! The amounts I put on here aren't the same from the original recipe. I put the amount I actually use on this. I got this recipe from Cooking Light many years ago. I cook it all the time. It is one of my family's favorites!!! The amounts I put on here aren't the same from the original recipe. I put the amount I actually use on this.Number of Servings: 12
Ingredients
-
1 1/3 Cups Fat-Free Less-Sodium Chicken Broth
1 Cup Canned Chopped Green Chiles, drained
1 Cup Chopped Onion
1 Cup fat-free sour cream
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground black pepper
2 (10 1/2 oz) cans condensed 98% fat-free cream of chicke soup, undiluted
1 garlic clove
10 (6-in) corn tortillas
4 cups shredded cooked chicken breast (about 1 lb)
2 cups (8 oz) Low Fat shredded cheddar cheese
Directions
Preheat oven to 350 degrees.
Combine the first 9 ingredients in a large saucepan, stirring with a wisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13x9 inch baking dish. Arrange tortillas over the soup mixture. I usually end up putting a couple of whole tortillas and tearing another one to fit the layer. Top tortillas with 1/3 amount of chicken and 1/2 cup cheese. Repeat layers, ending with cheese. Bake at 350 degrees for 30 minutes or until bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user ELIDAAA.
Combine the first 9 ingredients in a large saucepan, stirring with a wisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13x9 inch baking dish. Arrange tortillas over the soup mixture. I usually end up putting a couple of whole tortillas and tearing another one to fit the layer. Top tortillas with 1/3 amount of chicken and 1/2 cup cheese. Repeat layers, ending with cheese. Bake at 350 degrees for 30 minutes or until bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user ELIDAAA.
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