Recipe of the Day: Chicken tortilla casserole won’t weigh you down

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

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.

Betty Crocker

This story was originally published February 3, 2016 at 3:10 AM.