Tortilla-And-Chicken Casserole

Tortilla-And-Chicken Casserole

Oxmoor House JANUARY 2001

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 239
  • Fat: 7.9g
  • Saturated fat: 3.7g
  • Protein: 15.4g
  • Carbohydrate: 26.1g
  • Cholesterol: 39mg
  • Iron: 1.2mg
  • Sodium: 486mg
  • Calories from fat: 30%
  • Fiber: 2.8g
  • Calcium: 326mg

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Tortilla-And-Chicken Casserole Recipe