Taco Chicken Casserole
- Number of Servings: 6
Ingredients
* 1 package small corn tortillas * 3 tablespoons butter * 1/2 cup chopped fresh mushrooms * 3 tablespoons flour * 1 cup milk * 1 small jar green taco sauce, about 8 ounces * 1 tablespoon chili powder * 2 cups cooked, diced chicken * 1 tablespoon chili powder * 1 small can diced green chiles, 4 ounces * 1 cup shredded Cheddar cheese * 1 cup shredded Monterey Jack cheese
Cut or tear tortillas into bite-sized pieces. Set aside. In saucepan over low heat, melt butter and saute mushrooms. Remove mushrooms; set aside. Add flour to melted butter and mix until smooth. Slowly add the milk, stirring constantly, to form a medium-thick white sauce. Return mushrooms to the sauce.
Add taco sauce and chili powder to the mushroom sauce. In a large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces. Top chicken with diced green chiles.
Pour the sauce evenly over all then top with shredded cheeses. Cover and refrigerate for at least 2 hours or overnight. Bake at 350 degrees F. for about 1 hour.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user MTRICE.
Add taco sauce and chili powder to the mushroom sauce. In a large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces. Top chicken with diced green chiles.
Pour the sauce evenly over all then top with shredded cheeses. Cover and refrigerate for at least 2 hours or overnight. Bake at 350 degrees F. for about 1 hour.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user MTRICE.
Nutritional Info Amount Per Serving
- Calories: 398.4
- Total Fat: 17.4 g
- Cholesterol: 82.4 mg
- Sodium: 660.6 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.7 g
- Protein: 31.5 g
Member Reviews