Chicken Tortilla Bake

Budget Menu & Dirt Cheap Recipes General Recipes Chicken Tortilla Bake

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      Servings:

      Makes 6 servings (1 cup each)

      PAM® Original No-Stick Cooking Spray
      1 medium green bell pepper, chopped
      1/2 cup chopped yellow onion
      1/2 cup reduced-sodium chicken broth
      1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
      1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
      2 cups shredded cooked chicken
      9 corn tortillas (6 inch), torn into bite-size pieces
      1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)

      Preheat oven to 325°F.

      Spray 8×8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
      Stir in broth, soup, undrained tomatoes and chicken; blend well.

      Bring to a boil; remove from heat.
      Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

      Calories – 274
      Total fat – 9g
      Fiber – 4g

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Budget Menu & Dirt Cheap Recipes General Recipes Chicken Tortilla Bake