Sunday, February 17, 2013

Chicken Tortilla Casserole

I have been in such a cooking rut lately.  It may be the gray skies, but I have not been motivated to venture out and try new recipes.  I have been making older recipes that are simple and I have been using up some of my frozen meals from the freezer.  But now the sunshine is out, and it has somehow rejuvenated me!!  So here is a yummy recipe that is easy to make and throw in the oven if you need something quick.  It is especially easy if you already have some chicken already cooked and shredded ready to go in the freezer!

The flavors are yummy, the Rotel Tomatoes give it a nice spice.  I really liked this served with tortilla chips and homemade restaurant style salsa.  

Chicken Tortilla Casserole

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
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
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 (10 oz) can Rotel tomatoes (or 1 tomato chopped if your want it more mild)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1 (15 oz) can black beans, drained

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas, beans, 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.  Serve with chopped olives, cilantro, salsa, tortilla chips.

Makes 8 servings (270 calories per serving)

Recipe Source:  adapted from Betty Crocker

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