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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 289.8
  • Total Fat: 14.0 g
  • Cholesterol: 69.0 mg
  • Sodium: 752.3 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 21.3 g

View full nutritional breakdown of Mexican Chicken Tortilla Casserole calories by ingredient
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Mexican Chicken Tortilla Casserole

Submitted by: PITAKELLY13


Number of Servings: 12

Ingredients

    Butter, unsalted, 6 tbsp
    Salt, 1 tsp
    Pepper, black, 1 tsp
    Flour, white, .25 cup
    Milk, 2%, 1.5 cup
    Campbell's low sodium chicken broth, 2.5 cup
    Corn Tortillas, 10 tortilla, medium (approx 6" dia) torn into bite size pieces
    Chicken Breast, no skin, 3 breast, bone and skin removed, cooked and shredded
    Chili powder, 1 tbsp
    Ground cumin, .5 tbsp
    Oregano, ground, .5 tsp
    Onions, raw, 2 cup, chopped finely
    Green Peppers (bell peppers), 1 cup, chopped finely
    Jalapeno Peppers, 2 pepper finely
    Fancy 4 Cheese Mexican, 2 cup
    Diced Tomatoes & Green Chilies (RoTel), 2 cans
    Green Chili Peppers, 1 can

Directions

Preheat oven to 350 degrees. Grease a 9x13 casserole baking dish.
Heat butter in a large skillet over low heat. Add flour, half salt and half pepper, and stir until blended. Add milk and stir scraping pan. As mixture begins to thicken add chicken, half cumin, half chili poweder and oregano and stir to coat then add peppers and onions. Stir and add one and a halfcups of chicken broth.
Put corn tortillas in casserole dish and cover with remaining chicken broth.
Cook chicken mixture on stove 10 minutes. Then spoon half chicken mixture into casserole dish, cover with half of the shredded cheese then remaining salt, pepper, cumin and chili powder. Spoon on remaining chicken mixture, then cover with Rotel and chilis. Cover with remaining cheese and bake in 350 oven for 45 minutes.
Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user PITAKELLY13.






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