Mexican Chicken Tortilla Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Butter, unsalted, 6 tbsp Salt, 1 tsp Pepper, black, 1 tsp Flour, white, .25 cup Milk, 2%, 1.5 cupCampbell's low sodium chicken broth, 2.5 cup Corn Tortillas, 10 tortilla, medium (approx 6" dia) torn into bite size piecesChicken Breast, no skin, 3 breast, bone and skin removed, cooked and shreddedChili powder, 1 tbsp Ground cumin, .5 tbsp Oregano, ground, .5 tspOnions, raw, 2 cup, chopped finelyGreen Peppers (bell peppers), 1 cup, chopped finelyJalapeno Peppers, 2 pepper finelyFancy 4 Cheese Mexican, 2 cup Diced Tomatoes & Green Chilies (RoTel), 2 cansGreen Chili Peppers, 1 can
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.
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.
Nutritional Info 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
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