Chicken Tortilla Casserole
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Ingredients
- 1 can (10.5 ounces) cream of mushroom soup, reduced sodium
- 1 cup 1% milk
- 1 1/2 cups boneless, skinless chicken, cut into pieces
- 4 ounces canned chopped green chiles
- 1 (6-inch) corn tortilla, cut into strips
- 2 cups cheddar cheese, low-fat, shredded
Instructions
- Wash hands with soap and water.
- Mix mushroom soup, milk, chicken, and green chile peppers.
- Pour 1/3 of the soup mixture into the bottom of a 2-quart baking dish that has been coated with oil or cooking spray
- Layer half the tortilla strips.
- Spread 1/3 of the soup mixture on top of the tortillas.
- Sprinkle on half the cheese.
- Repeat layers of tortilla strips and soup mix and end with cheese.
- Baked at 350 °F for 1 hour.
Nutrition
| Calories | 263 |
|---|---|
| Protein | 33 g |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Cholesterol | 66 mg |
| Sodium | 1029 mg |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project