Chicken Tortilla Casserole {recipe}


Does anyone else celebrate Cinco de Mayo?  I don’t celebrate it for what it’s really for…I celebrate it only because it is a great excuse to have a fiesta at home!  I love Mexican flavors, and now living smack dab in the middle of an area where Mexican culture is dominant, I am finding new favorites!  

The next few weeks I’d like to share a few ideas for your fiesta coming up next month.  First off, an EASY casserole that reminds me of something we’d eat growing up.  It’s delicious, and can be made spicier or milder as desired.  

Chicken Tortilla Casserole

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
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 (10 oz) can Rotel tomatoes (or 1 tomato chopped if your want it more mild)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1 (15 oz) can black beans, drained

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

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.  Serve with chopped olives, cilantro, salsa, tortilla chips.

Makes 8 servings (270 calories per serving without toppings)

Recipe Source:  adapted from Betty Crocker