Spanish Chicken Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pkg of 6-8 chicken thighs on the bone2 jars of Goya Recaito1 16 oz. fat free sour cream1 can Cambell's Cream of Mushroom soup1/2 cup of red onion, chopped3 high fiber flour tortillas1 cup Reduced fat taco shredded cheesea handful of tortilla chips
Preheat oven to 350 degrees. On the stove boil chicken thighs in water until cooked. Let cool. Remove meat from bone once cool enough to handle. Put chicken aside. Cut tortillas into 1/2" strips and layer in bottom of 9x11 baking dish. In a separate bowl mix recaito, sour cream, and cream of mushroom soup together. Place chicken on top of torillas in the dish and pour sauce over the chicken. Cut about 1/2 cup of red onion into slivers. Crumble tortilla chips and sprinkle chips and onion over the whole dish. Sprinkle tacho cheese over the top, cover in foil, and place in the oven for about 30 mins.
Serving Size: 1/4 of a 9x11 baking dish
Number of Servings: 4
Recipe submitted by SparkPeople user ILIKEORANGE.
Serving Size: 1/4 of a 9x11 baking dish
Number of Servings: 4
Recipe submitted by SparkPeople user ILIKEORANGE.
Nutritional Info Amount Per Serving
- Calories: 502.1
- Total Fat: 30.6 g
- Cholesterol: 130.3 mg
- Sodium: 1,415.5 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 9.8 g
- Protein: 34.6 g
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