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Chicken Tortilla Casserole
This comforting chicken tortilla casserole delivers all the rich, cheesy flavors of a classic bake with a lighter touch. Tender shredded chicken, sweet bell peppers, and fresh tomatoes are folded into a creamy green chile sauce, then layered with bite-sized pieces of corn tortilla. Baked until bubbly and golden, it makes a satisfying weeknight dinner that comes together quickly. Serve it warm straight from the oven for a cozy, crowd-pleasing meal.
Ingredients
- 1 can (10¾ oz) condensed 98% fat-free cream of chicken soup
- 1 can (4.5 oz) chopped green chiles
- 1 container (8 oz) fat-free sour cream
- ½ cup fat-free (skim) milk
- 2½ cups shredded cooked chicken breast
- 8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
- 1 medium green bell pepper, chopped (1 cup)
- 1 large tomato, chopped (1 cup)
- 1½ cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
Instructions
- 1Preheat the oven to 350°F. Lightly coat a 13x9-inch glass baking dish with cooking spray.
- 2Combine the condensed soup, green chiles, sour cream, and milk in a large bowl, mixing until smooth. Fold in the shredded chicken, torn tortillas, chopped bell pepper, diced tomato, and one cup of the shredded cheese. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- 3Cover the dish tightly with aluminum foil and bake for 40 minutes.
- 4Remove the foil, scatter the remaining half cup of cheese over the top, and return to the oven for another 5 to 10 minutes. Cook until the cheese melts completely and the edges are bubbling. Allow the casserole to rest for 5 minutes before serving.