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  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 Servings

Ingredients

1 can (10.5 oz) cream of mushroom soup (reduced sodium)
1 cup milk
1%
1 1/2 cups chicken
boneless (cut in pieces)
4 ounces chopped green chiles
canned (1 can)
1 6" corn tortillas (cut into strips)
6 cups cheddar cheese
low-fat
shredded

Steps

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 Facts

Nutrients Amount
Total Calories 458
Total Fat 16 g
Saturated Fat 9 g
Cholesterol 90 mg
Sodium 1721 mg
Carbohydrates 16 g
Dietary Fiber 1 g
Total Sugars 6 g
Added Sugars included 1 g
Protein 60 g
Vitamin D 1 mcg
Calcium 808 mg
Iron 2 mg
Potassium 718 mg

Simple Healthy Recipes
Oklahoma Nutrition Information and Education
ONIE Project

U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Tortilla Casserole. Recipe source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.