"Healthified" Chicken Tortilla Casserole from Eat Better America (Modified)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 268.8
  • Total Fat: 5.8 g
  • Cholesterol: 47.3 mg
  • Sodium: 562.6 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 23.8 g



Introduction

This recipe was found on www.eatbetteramerica.com and I modified it a bit. I used lower fat cheese, rotel instead of green chilis and tomatoes and added a can of corn for extra fiber. This recipe was found on www.eatbetteramerica.com and I modified it a bit. I used lower fat cheese, rotel instead of green chilis and tomatoes and added a can of corn for extra fiber.
Number of Servings: 8

Ingredients

    1 Can 98% Fat Free Cream of Chicken Soup
    1 Can Rotel-Drained
    1 8oz Container Fat Free Sour Cream
    1/4 Cup Skim Milk
    1 1/2 tsp Chili Powder
    1/2 tsp Cumin Powder
    2 baked chicken breasts shredded (remove skin)
    8 Yellow Corn Tortillas cut into bite size pieces
    1 medium green bell pepper chopped
    1 1/2 cups reduced fat mexican cheese blend
    1 Can Corn-Drained

Directions

Preheat oven to 350; Spray a 13x9 inch baking dish with cooking spray.

In a large bowl mix soup, rotel, sour cream, milk, chili powder and cumin until blended.

Stir in chicken, tortillas, bell pepper and corn.

Stir in 1 cup of cheese. Mix well

Spoon and spread mixture into baking dish.

Cover with foil and bake for 40 minutes.

Uncover and sprinkle remaining 1/2 cup cheese over casserole.

Bake uncovered 5-10 minutes longer until cheese is melted.

Let stand 5 minutes.

Makes 8 servings

5 WW Points per serving

Number of Servings: 8

Recipe submitted by SparkPeople user SCALEWARFARE.