Spanish Chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spanish Chicken Casserole calories by ingredient


Introduction

I used to order this from a restaurant in Brooklyn all the time, so I decided to try and make it myself! I used to order this from a restaurant in Brooklyn all the time, so I decided to try and make it myself!
Number of Servings: 4

Ingredients

    1 pkg of 6-8 chicken thighs on the bone
    2 jars of Goya Recaito
    1 16 oz. fat free sour cream
    1 can Cambell's Cream of Mushroom soup
    1/2 cup of red onion, chopped
    3 high fiber flour tortillas
    1 cup Reduced fat taco shredded cheese
    a handful of tortilla chips

Directions

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.