"Healthified" Chicken Tortilla Casserole
Recipe from Betty Crocker

Smart ingredient changes keep the flavor but cut the fat by 11 grams per serving. It has 58% less sat fat, 50% less fat, and 27% fewer calories than the original recipe.


Healthified Chicken Tortilla Casserole

by 70  people


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Ingredients
  • 1  can (10.75 oz)
    98% fat-free, 45% less-sodium, condensed cream of chicken soup
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  • 1  can (4.5 oz)
    chopped green chiles
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  • 1  container (8 oz)
    fat-free sour cream
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  • 1/2  cup
    fat-free (skim) milk
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  • 2 1/2  cups
    shredded cooked chicken breast
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  • 8  
    yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
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  • 1  medium
    green bell pepper, chopped (1 cup)
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  • 1  large
    tomato, chopped (1 cup)
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  • 1 1/2  cups
    shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
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Directions
1.
Heat oven to 350 degrees F. Spray 13x9-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.
2.
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.

High Altitude (3500-6500 ft):
Heat oven to 375 degrees F.

Nutrition information
Per serving: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 22g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat. Carbohydrate Choices: 1 1/2. Percent Daily Values are based on a 2,000 calorie diet
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