HEALTHIFIED CHICKEN TORTILLA CASSEROLE
1 can fat free, low-sodium condensed cream of chicken soup
1 can (4.5 ounces) chopped green chiles
8 ounces fat-free sour cream
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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 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 ounces)
Heat oven to 350 degrees. Spray 13-by-9-inch (3-quart) glass baking dish with cooking spray.
In a 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.
Makes 8 servings, each with 270 calories, 11 grams fat, 160 mg cholesterol, 610mg sodium, 22 grams carbohydrates, 2 grams fiber, 4 grams sugar, 22 grams protein. Exchanges:1 1/2 starch, 2 1/2 very lean meat, 1 1/2 fat. Carbohydrate choice: 1 1/2.