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Chicken Tortilla Casserole

2 reviews
Servings 8 Prep Time 20 Minutes Cook Time 1 Hour 15 Minutes


1 cup Tomatoes, chopped
2 1/2 cups Chicken - Breast, shredded cooked
1 cup Bell Pepper - Green, chopped
1 container (8 oz) fat-free Sour Cream
1 1/2 cups Cheese - Cheddar (Sharp), shredded
1 can (10.75 oz) Soup - Cream of Chicken, 98% fat-free, 45% less-sodium
8 (6 or 7 inch) yellow Tortillas - Corn, torn into bite-size pieces
1/2 cup Milk - Skim
1 can (4.5 oz) Chili - Green


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.

Rate this recipe


I made the casserole tonight for my family and it turned out great. Everyone really liked it. Thanks Sandy.


My wife and I really enjoyed this recipe! It is simple enough to make and fairly healthy if you use fat-free dairy products. The taste was great. I did use chicken bullion when boiling the chicken. I think the recipe could add a little more flavor to be perfect.