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 |
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.