I mentioned the other day, my Mom sending me a link to Eat Better America. One of the recipes was for a chicken tortilla casserole. It sounded really good, and they replaced a lot of the fattier ingredients with different ones such as using fat free sour cream and boneless chicken breasts, less cheese, etc. After reading the reviews, there were a lot of great ideas for making it even better. I kept pretty much the same recipe, although I did change a few things.
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
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)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1. Heat oven to 350°F. Spray 13×9-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.
2. 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.
1 Serving: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 22g
The only thing I did differently was, I took 3 chicken breasts, and cut them into bite size pieces, (instead of making it shredded chicken) and cooked the chicken in a skillet and set aside.
Here are my instructions:
In a small bowl, I added to soup, the milk, the sour cream and seasonings and stirred that together. *I used a can of Rotel diced tomatoes with green chiles, in place of the tomato and green chiles separately. In a blender, I added the can of Rotel with the green pepper and pureed that so my kids (and me!) could see no chunks of veggies!
Add the cooked chicken back into the bowl, add the green pepper and tomato mixture plus 1 cup of the cheese and stir together until its all incorporated. Pour into a casserole dish and continue with the above instructions.
My whole family loved it. It said it made 8 servings, I have a family of 5 and it was all gone. But my husband and older son had second helpings, so that’s fine!
I will definitely be making this again!
My I-photo is tied up right now, so I will post the picture later. I’m taking 6,000 pictures off of my computer and putting them on a flash drive and from the flash drive I will be burning them on a DVD! It’s taken 2 hours to download half the pictures!
Also, Diane from Fit to the Finish couldn’t use the coupon she won for the Bolthouse 100% fruit and veggie drink, so I had to pick another winner.
The winner is…..The Princess Dieter! I will contact you to get your address so I can mail you the coupon ASAP!
Congrats to you!