August 6, 2010

"Healthified" Chicken Tortilla Casserole

It's back!! (maybe some of you have missed it!)  This recipe I have been making for a little bit now and I found it at  This is a great, great site to browse recipes that are easy, organized by category and use ingredients that are easy to find.  I also like that almost every recipe has nutritional values and that's helpful for us because it gives us carb counts.  It's almost unbelievable that this has "healthified" in the title because it doesn't not taste healthy at all, but it is!  Hope you like it!

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles (I double this)
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup) (I use 4 Roma tomatoes)
1 1/2 cups shredded sharp Cheddar cheese or Mexican 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 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.


Enjoy!  Be sure and let me know if you try this!


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