Tortilla-And-Chicken Casserole

Oxmoor House
12 servings


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1 (28-ounce) can crushed tomatoes, undrained
1 medium onion, quartered
2 large garlic cloves, halved
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
1/2 cup fat-free milk
1 (16-ounce) carton 50%-less-fat sour cream (such as Daisy)
1 8 (6-inch) corn tortillas, cut in half
Cooking spray
1 (10.11-ounce) package ready-to-eat roasted chicken breast halves, skinned, boned, and cut into bite-size pieces (about 2 cups)
2 cups (8 ounces) shredded reduced fat Monterey Jack cheese


Preheat oven to 350°.

Place tomatoes, onion, and garlic in a food processor or blender; process until onion is minced.

Place tomato-onion mixture, diced tomatoes and green chiles, cumin, and crushed red pepper in a large nonstick skillet; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Reserve 1 cup tomato sauce to serve with baked casserole. Set remaining tomato sauce aside.

Combine milk and sour cream in a bowl; stir with a whisk until blended.

Arrange 18 tortilla halves in a 13- x 9-inch baking dish coated with cooking spray; top with half of chicken, half of tomato sauce, and half of sour cream mixture. Arrange remaining tortilla halves over sour cream mixture; top with remaining chicken, half of tomato sauce, and sour cream mixture. Sprinkle with cheese. Bake at 350° for 30 minutes or until cheese melts. Top each serving with about 1 tablespoon reserved tomato sauce.

Created date

March 2010

Nutritional Information

Calories 239
Fat 7.9 g
Satfat 3.7 g
Protein 15.4 g
Carbohydrate 26.1 g
Cholesterol 39 mg
Iron 1.2 mg
Sodium 486 mg
Caloriesfromfat 30 %
Fiber 2.8 g
Calcium 326 mg