Chicken Tortilla Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken Tortilla Casserole calories by ingredient
Introduction
This could easily be made into a tasty vegetarian dish by omitting the chicken.Fat and calories could be cut by reducing the amount of cheese ant tortillas
This could easily be made into a tasty vegetarian dish by omitting the chicken.
Fat and calories could be cut by reducing the amount of cheese ant tortillas
Number of Servings: 8
Ingredients
-
12 Mission Yellow Corn Tortillas- Extra Thin
1 can of Rotel tomatoes
1 can of Campbell's Healthy Choice Cream of Chicken soup
8 oz fat free sour cream
.5 cup of skim milk
1.5 teaspoons chili powder
.5 teaspoon ground cumin
1 lb of cooked chicken, cut into small pieces
1 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)
Directions
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.