Ingredients for Chicken Tortilla Hot Dish
- Cooked Chicken
- Rotel Tomatoes
- 10.75 oz can cream of chicken soup (98% fat free)
- 10.75 oz can cream of mushroom soup (98% fat-free)
- 1/4 cup chopped onion
- 6-8 whole wheat tortillas
- 1 ½ cups reduced-fat cheddar cheese (shredded)
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How to Make Chicken Tortilla Hot Dish
- Preheat oven to 350°F (175°C).
- Cook 1.5 lbs boneless, skinless chicken breasts until fully cooked. Shred or chop the chicken.
- In a large bowl, combine the shredded chicken, 10.75 oz can cream of chicken soup (98% fat free), 10.75 oz can cream of mushroom soup (98% fat-free), 1 cup reduced-fat cheddar cheese (shredded), 1/2 cup chopped green chilies, 1/4 cup chopped onion, and 1 teaspoon chili powder.
- Stir until well combined.
- Lightly grease a 9x13 inch baking dish.
- Layer 6-8 whole wheat tortillas in the bottom of the baking dish, slightly overlapping if needed.
- Pour the chicken mixture evenly over the tortillas.
- Top with the remaining tortillas.
- Pour 1 cup of enchilada sauce evenly over the top layer of tortillas.
- Sprinkle remaining 1/2 cup reduced-fat cheddar cheese over the enchilada sauce.
- Bake for 30-40 minutes, or until heated through and bubbly and the cheese is melted and slightly browned.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
7g
Fat
45g
Carbs
11g
