Mexican Chicken Tortilla Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 289.8
- Total Fat: 14.0 g
- Cholesterol: 69.0 mg
- Sodium: 752.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 2.9 g
- Protein: 21.3 g
View full nutritional breakdown of Mexican Chicken Tortilla Casserole calories by ingredient
Number of Servings: 12
Ingredients
-
Butter, unsalted, 6 tbsp
Salt, 1 tsp
Pepper, black, 1 tsp
Flour, white, .25 cup
Milk, 2%, 1.5 cup
Campbell's low sodium chicken broth, 2.5 cup
Corn Tortillas, 10 tortilla, medium (approx 6" dia) torn into bite size pieces
Chicken Breast, no skin, 3 breast, bone and skin removed, cooked and shredded
Chili powder, 1 tbsp
Ground cumin, .5 tbsp
Oregano, ground, .5 tsp
Onions, raw, 2 cup, chopped finely
Green Peppers (bell peppers), 1 cup, chopped finely
Jalapeno Peppers, 2 pepper finely
Fancy 4 Cheese Mexican, 2 cup
Diced Tomatoes & Green Chilies (RoTel), 2 cans
Green Chili Peppers, 1 can
Directions
Preheat oven to 350 degrees. Grease a 9x13 casserole baking dish.
Heat butter in a large skillet over low heat. Add flour, half salt and half pepper, and stir until blended. Add milk and stir scraping pan. As mixture begins to thicken add chicken, half cumin, half chili poweder and oregano and stir to coat then add peppers and onions. Stir and add one and a halfcups of chicken broth.
Put corn tortillas in casserole dish and cover with remaining chicken broth.
Cook chicken mixture on stove 10 minutes. Then spoon half chicken mixture into casserole dish, cover with half of the shredded cheese then remaining salt, pepper, cumin and chili powder. Spoon on remaining chicken mixture, then cover with Rotel and chilis. Cover with remaining cheese and bake in 350 oven for 45 minutes.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user PITAKELLY13.
Heat butter in a large skillet over low heat. Add flour, half salt and half pepper, and stir until blended. Add milk and stir scraping pan. As mixture begins to thicken add chicken, half cumin, half chili poweder and oregano and stir to coat then add peppers and onions. Stir and add one and a halfcups of chicken broth.
Put corn tortillas in casserole dish and cover with remaining chicken broth.
Cook chicken mixture on stove 10 minutes. Then spoon half chicken mixture into casserole dish, cover with half of the shredded cheese then remaining salt, pepper, cumin and chili powder. Spoon on remaining chicken mixture, then cover with Rotel and chilis. Cover with remaining cheese and bake in 350 oven for 45 minutes.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user PITAKELLY13.