"Healthified" Chicken Tortilla Casserole

By

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 Percent Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

View complete recipe

  • 8

Ingredients

  • 1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
  • 1/2 bag of frozen corn
  • 1 can of black beans
  • 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)

Preparation

Step 1

1. Heat oven to 350°F. Spray 13x9-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, corn, black beans. 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.

View complete recipe