Taco Chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Taco Chicken Casserole calories by ingredient


Introduction

Substitutions can be made to make it lower in calorie and fat count. Substitutions can be made to make it lower in calorie and fat count.
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

Directions

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.