Chicken Tortilla Casserole

Low Calorie

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 3.83 out of 5)

IngredientsCasserole Chicken Tortilla

  • 1 medium green bell pepper, chopped
  • ½ cup chopped yellow onion
  • ½ cup reduced sodium chicken broth
  • 1 – 10 ¾ ounce can low-fat cream of mushroom soup
  • 1 – 10 ounce can Diced Tomatoes & Green Chilies, including liquid
  • 2 cups shredded cooked chicken
  • 9 corn tortillas, torn into bite size pieces
  • 1 cup shredded low-fat Colby Jack cheese


  1. Preheat oven to 375⁰ F.
  2. Using non-stick cooking spray coat an 8” x 8” baking dish and medium skillet.Casserole Chicken Tortilla Slice
  3. Heat skillet over medium-high heat.  When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
  4. Stir in broth, soup, undrained tomatoes and chicken; blend well.  Bring to a boil; remove from heat.
  5. Layer ⅓ each of the tortilla pieces, chicken mixture and cheese evenly in baking dish.  Repeat layers twice more.
  6. Bake uncovered 40 minutes or until hot and bubbly.
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