Spanish Chicken Tortilla Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 Boneless, skinless chicken breasts cooked and shredded1 dozen corn tortillas cut into strips1 can diced green chilis1 can condensed cream of mushroom soup1 can condensed cream of chicken soup2 cups Lowfat Milk4 oz cheddar cheese grated8 oz jack cheese grated
Spray a 9x13 pan with cooking spray.
Cook chicken until done. Let cool, then shred chicken into small pieces.
In a bowl, mix the two soups and the milk.
Next, Cut tortillas into strips.
Layer 1/3 the tortillas in the 9x13 pan, layer 1/2 the chicken and 1/2 the chilis. Next distribute 1/3 of the cheese and the soup mixture over the top.
Repeat the layers again.
Top with remaining tortillas, cheese and soup mixture.
Cover and chill over night so that the casserole can set.
Bake at 350 degrees for 1.5 hours. When done, let set for 15 minutes. Cut into 12 pieces and serve with a green salad of your choice.
Number of Servings: 12
Recipe submitted by SparkPeople user NIKKI165.
Cook chicken until done. Let cool, then shred chicken into small pieces.
In a bowl, mix the two soups and the milk.
Next, Cut tortillas into strips.
Layer 1/3 the tortillas in the 9x13 pan, layer 1/2 the chicken and 1/2 the chilis. Next distribute 1/3 of the cheese and the soup mixture over the top.
Repeat the layers again.
Top with remaining tortillas, cheese and soup mixture.
Cover and chill over night so that the casserole can set.
Bake at 350 degrees for 1.5 hours. When done, let set for 15 minutes. Cut into 12 pieces and serve with a green salad of your choice.
Number of Servings: 12
Recipe submitted by SparkPeople user NIKKI165.
Nutritional Info Amount Per Serving
- Calories: 272.5
- Total Fat: 13.8 g
- Cholesterol: 47.7 mg
- Sodium: 623.4 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 0.2 g
- Protein: 15.9 g
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