Recipe by Oxmoor House January 2001


Recipe Summary

12 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

239 calories; fat 7.9g; saturated fat 3.7g; protein 15.4g; carbohydrates 26.1g; cholesterol 39mg; iron 1.2mg; sodium 486mg; calories from fat 30%; fiber 2.8g; calcium 326mg.