Chicken Tortilla Casserole Recipe
1 can (10 ¾ oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8oz) fat-free sour cream
½ cup fat-free (skim) milk
1 ½ tsp. chili powder
½ tsp. ground cumin
2 ½ cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-sized pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 ½ cups shredded sharp Cheddar cheese blend (6 oz)
Heat oven to 350° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining ½ cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
Makes 8 servings. Calories 270 / Fat11g
For more information contact:
Geissler Baker, M.Ed.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405
Phone: 336-375-5876 / Fax: 336-375-2295
Email: geissler_baker@ncsu.edu
Geissler Baker