Chicken Tortilla Bake

Prep Time: 20 Minutes | Total Time: 60 Minutes | Servings: 6

  • SERVES 6
  • Prep Time: 20
  • Cook Time: 60

Ingredients

  • 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)

Directions

  1. Preheat oven to 325°F. Spray 8x8-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.
  2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
  3. 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.
Nutritional Information per serving:

Calories 276 , Total Fat 9 g, Saturated fat 4 g, Cholesterol 54 mg , Sodium 662 mg , Carbohydrate 25 g , Dietary fiber 3 g, Sugars 3 g , Protein 22 g, Vitamin A 11%, Vitamin C 33%, Calcium 33%, Iron 7%

Back to all recipes