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Tortilla-And-Chicken Casserole

Yield 12 servings


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

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

  5. 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.

Oxmoor House Healthy Eating Collection