Chicken Tortilla Bake
Minutes Prep Time: 20
Minutes Total Time: 60
Servings: 6
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 60
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 medium green bell pepper, chopped
1/2 cup chopped yellow onion
1/2 cup reduced-sodium chicken broth
1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cups shredded cooked chicken
9 corn tortillas (6 inch), torn into bite-size pieces
1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 328 mg | 33% |
Carbohydrate | 25 g | 8% |
Cholesterol | 54 mg | 18% |
Total Fat | 9 g | 14% |
Iron | 1 mg | 7% |
Calories | 276 kcal | 14% |
Sodium | 662 mg | 28% |
Protein | 22 g | 44% |
Saturated Fat | 4 g | 19% |
Sugars | 3 g | 0 |
Vitamin C | 20 mg | 33% |
Preheat oven to 325°F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.
Chicken Tortilla Bake