cheese, spices, and chicken. If preferred, you can use Cheddar cheese in place of the Mexican-style cheese mixture.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container fat-free sour cream
- 1 (4.5 ounce) can chopped green chilies
- ½ cup low-fat milk
- 2 ½ cups cooked, shredded chicken breast meat
- 8 (6 inch) yellow corn tortillas, torn into bite-size pieces
- 1 teaspoon taco seasoning mix, or more to taste
- 1 large tomato, chopped
- 1 ½ cups shredded Mexican-style cheese blend, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
- Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
- Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 690 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make. Good basic ingredients.
Quick, easy, delicious recipe. Would be a good potluck dish or busy night entree. My only change to the recipe was to put the cheese on top before baking and cover with foil. After baking for 40 minutes, I removed the foil and baked for another 5 minutes to let the cheese get crispy around the edges.
Really good. All the family liked it.
Made this for a family who lost a loved one and they absolutely loved it!
I added diced jalapeno and add some hot Mexican style chili powder. Instead of fresh tomato, I substituted fire roasted canned tomatoes for a little more flavor.
It was delicious. My kids, who normally dont like casseroles gobbled it up. I thought there would be leftovers, but the pan was clean! I did use the store bought tostadas, based on the other reviews of using a little crunch, and crushed them up. They ended up being pretty soft, but it did not detract from the overall meal.
This recipe is so good! I always read reviews before I make anything to see suggested changes. I fried a batch of corn tortillas and added them to the batch. I also made extra tortilla chips for the side. My picky eater ate this. My oldest daughter who hates sour cream ate this and went back for seconds. This recipe is a keeper!
Made this tonight as directed. It was pretty good, but we all thought it would be better without the tortillas. They didn’t really add to it and made the texture a little strange. We like it enough to make it again, just will leave the tortillas out next time (it will make great nachos that way). I put in about 2 Tbsp of the taco seasoning, but I’ll do 1/2 a pack or the whole pack next time.
Best ever
Loved it! So easy. The only reason only 4 and not 5 stars is it needed a little crunch or firmer texture. I will fry the tort’s before adding them to the mix next time.
I love this recipe. It’s easy and delicious. I do usually just throw a whole packet of taco seasoning in there, but that’s my taste, it taste great just following the original recipe too =)
This recipe is a great week night I want something good yet easy to cook after work. Well this one is it. I followed the recipe to the T and everyone loved it