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Chicken Tortilla Casserole

Add low-fat dairy to your dinner with this layered casserole that uses both milk and cheese.

  • 4 Servings
  • $6.00 - $8.99

Ingredients

  • 1 can (10.5 ounces) cream of mushroom soup, reduced sodium
  • 1 cup 1% milk
  • 1 1/2 cups boneless, skinless chicken, cut into pieces
  • 4 ounces canned chopped green chiles
  • 1 (6-inch) corn tortilla, cut into strips
  • 2 cups cheddar cheese, low-fat, shredded

Steps

1

Wash hands with soap and water.

2

Mix mushroom soup, milk, chicken, and green chile peppers.

3

Pour 1/3 of the soup mixture into the bottom of a 2-quart baking dish that has been coated with oil or cooking spray

4

Layer half the tortilla strips.

5

Spread 1/3 of the soup mixture on top of the tortillas.

6

Sprinkle on half the cheese.

7

Repeat layers of tortilla strips and soup mix and end with cheese.

8

Baked at 350 °F for 1 hour.

Ingredients

Serving Size: 1/4 of recipe

NutrientsAmount
Total Calories263
Total Fat8 g
Saturated Fat4 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Linoleic Acid1 g
α-Linolenic Acid0.1 g
Omega 3 - EPA2 mg
Omega 3 - DHA3 mg
Cholesterol66 mg
Carbohydrates14 g
Dietary Fiber1 g
Total Sugars6 g
Added Sugars included1 g
Protein33 g
Minerals
Calcium339 mg
Potassium643 mg
Sodium1029 mg
Copper255 mcg
Iron1 mg
Magnesium39 mg
Phosphorus509 mg
Selenium29 mcg
Zinc2 mg
Vitamins
Vitamin A77 mcg RAE
Vitamin B60.6 mg
Vitamin B120.7 mg
Vitamin C10 mg
Vitamin D1 mcg
Vitamin E1 mg
Vitamin K3 mcg
Folate37 mcg DFE
Thiamin0.1 mg
Riboflavin0.5 mg
Niacin6 mg
Choline69 mg

Source:

  • Simple Healthy Recipes
  • Oklahoma Nutrition Information and Education
  • ONIE Project