Chicken Tortilla Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 259.8
- Total Fat: 6.5 g
- Cholesterol: 49.6 mg
- Sodium: 593.7 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 3.0 g
- Protein: 26.3 g
View full nutritional breakdown of Chicken Tortilla Bake calories by ingredient
Introduction
This is a recipe from startmakingchoices.com This is a recipe from startmakingchoices.comNumber of Servings: 6
Ingredients
-
Ingredients
PAM Original No-Stick Cooking Spray
1 medium green bell pepper, chopped
1/2 cup chopped yellow onion
1/2 cup reduced-sodium chicken broth
1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
2 cups shredded cooked chicken
9 corn tortillas (6 inch), torn into bite-size pieces
1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)
Directions
Directions
1. Preheat oven to 325F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user ITSJUSTCMC.
1. Preheat oven to 325F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user ITSJUSTCMC.