Chicken Tortilla Casserole
This is a simple chicken casserole recipe that is great for using up leftover chicken. In these pictures it looks a bit runny – and it was – but still had great flavor! I didn’t put enough chicken in it, but I have adjusted the ingredients listed. Also, the ingredients listed are for the full recipe, pictures only show half the recipe.
1 (10 3/4 oz.) can 98% fat-free cream of mushroom soup
1 (10 3/4 oz.) can 98% fat-free cream of chicken soup
1 cup milk
7 oz. green chili salsa
1/2 tsp. seasoned salt
1/2 tsp. garlic granules
1/4 tsp. pepper
Blend soups, milk, green chili salsa and seasonings together.
½ pound cheese, grated
6 chicken breasts (about 8 cups), cooked and cut into bite size pieces
Add chicken and grated cheese. Save a little bit of cheese to put on the top.
8 corn tortillas, cut into 1” squares
Spray a 3 qt. casserole dish. Alternate layers of tortillas and then the chicken mixture – about 3 layers. Top with cheese.
Cover with foil and bake 45 mins. at 300 degrees.
Remove foil and bake an additional 15 minutes.
Makes 6 servings
Weight Watchers: 9 PointsPlus per serving
FULL RECIPE WITHOUT PICTURES —
CHICKEN TORTILLA CASSEROLE
1 (10 3/4 oz.) can 98% fat-free cream of mushroom soup
1 (10 3/4 oz.) can 98% fat-free cream of chicken soup
1 cup milk
7 oz. green chili salsa
½ pound cheese, grated
6 chicken breasts (about 8 cups), cooked and cut into bite size pieces
8 corn tortillas, cut into 1” squares
Blend soups, milk and chili salsa together.
Add chicken and grated cheese. Save a little bit of cheese to put on the top.
Spray a 3 qt. casserole dish. Alternate layers of tortillas and then the chicken mixture – about 3 layers. Top with cheese.
Cover with foil and bake 45 mins. at 300 degrees.
Remove foil and bake an additional 15 minutes.
Makes 6 servings