Chicken Tortilla Casserole Wednesday, January 28, 2012


1 can 98% fat-free, 45% less-sodium, condensed cream of chicken soup
1 can chopped green chilies
1 8 oz container fat-free sour cream
1/2 cup fat-free (or 1%) milk
2 1/2 cups shredded cooked chicken breasts
8 corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped
1 large tomato, chopped
1 1/2 cups shredded Mexican cheese blend


Heat oven to 350 deg. Spray 13x9-inch glass baking dish with cooking spray. In large bowl, mix soup, chilies, sour cream and milk 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 before serving.


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