Tortilla-And-Chicken Casserole Recipe

Name: Tortilla-And-Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 for 30 minutes or until cheese melts. Top each serving with about 1 tablespoon reserved tomato sauce.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Tortilla-And-Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tortilla-And-Chicken Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions