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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (389g) Recipe makes 6 servings The following items or measurements are not included below: low-fat cream of mushroom soup |
||
| Calories 444 | ||
| Calories from Fat 75 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.4g | 12% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 149mg | 49% | |
| Sodium 565mg | 23% | |
| Potassium 773mg | 22% | |
| Total Carbohydrate 24.6g | 8% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 2.0g | ||
| Protein 65.0g | 129% | |
Ingredients
- 12 corn tortillas
- 6 skinless chicken breasts, cooked
- 1 (14 1/2 ounce) can low-fat cream of mushroom soup
- 1 cup water
- 1 (4 ounce) can diced green chilies
- 1 onion, finely chopped
- 3/4 cup low-fat cheddar cheese
- 3/4 cup low-fat monterey jack cheese
Directions
1
Preheat oven to 325.2
Cut tortillas into 1 inch strips and set aside.3
Shred chicken and mix with soup, water, green chilies and onion.4
Line bottom of a 9x13 baking dish with 1/2 the tortilla strips.5
Spread half the chicken/soup mixture over the top.6
Sprinkle with half od the cheeses.7
Layer remaining strips and chicken mixture then top with cheese.8
Bake uncovered for 1 hour.9
Garnish with sliced green onion and tomato.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Casseroles
- Occasion > Everyday
Featured Reviews for This Recipe
From: Skylar
On Nov 2, 2009
I made something similar to this recipe the only difference is I used cream of chicken soup and added some taco seasoning instead of the chilies. I think it would also be good with a can of rotel mixed in or enchilada sauce. You can also leave the tortillas whole or in larger pieces. Next time I would remember to spray the bottom first with non-stick. Only took me 25 min to cook. Super easy to put together and yummy!
From: DesertRose15
On Jul 12, 2009
I've made this a few times and have modified it a bit for my family's tastes. I use cream of chicken soup instead of mushroom and spice it up with a little ground cayenne pepper mixed in. I use a can of Rotel tomatoes and green chilis instead of just chilis. I use 2 cups regular cheese since I found that the lowfat didn't melt well. It's really good and is even better the next day. Thanks for posting!
From: jaynine
On Jun 28, 2006
I was going to give this 4 stars on first taste - it was good but needed 'something'. But the leftovers the next day were awesome, the flavors had a chance to come out. I used a can of Rotel instead of just green chilis, and added a chopped cerrano pepper to the chicken mixture as well. Topped with salsa when serving, it was delicious. I would serve this to company.
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