Chicken Tortilla Casserole
- Number of Servings: 8
Ingredients
12 Mission Yellow Corn Tortillas- Extra Thin1 can of Rotel tomatoes1 can of Campbell's Healthy Choice Cream of Chicken soup8 oz fat free sour cream.5 cup of skim milk1.5 teaspoons chili powder.5 teaspoon ground cumin1 lb of cooked chicken, cut into small pieces1 medium green bell pepper, chopped (1 cup)1 large tomato, chopped (1 cup)1.5 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1. Heat oven to 350°F
2. Coat a 9 X 12 pan with cooking spray.
3. Line the bottom of the pan with 6 tortillas
4. In large bowl, mix soup, Rotel tomatoes, sour cream, milk, chili powder and cumin until blended.
5. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese.
6. Spoon and spread mixture evenly on top of layer of tortillas.
7. Put a layer of the remaining 6 tortillas over the mixture
8.Cover with foil and bake 40 minutes.
9. Uncover; sprinkle with remaining 1 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly.
10. Let stand 5 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user MBOURKE8.
2. Coat a 9 X 12 pan with cooking spray.
3. Line the bottom of the pan with 6 tortillas
4. In large bowl, mix soup, Rotel tomatoes, sour cream, milk, chili powder and cumin until blended.
5. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese.
6. Spoon and spread mixture evenly on top of layer of tortillas.
7. Put a layer of the remaining 6 tortillas over the mixture
8.Cover with foil and bake 40 minutes.
9. Uncover; sprinkle with remaining 1 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly.
10. Let stand 5 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user MBOURKE8.
Nutritional Info Amount Per Serving
- Calories: 336.1
- Total Fat: 12.3 g
- Cholesterol: 61.6 mg
- Sodium: 772.5 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 3.4 g
- Protein: 24.4 g
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