Chicken Chile Casserole Recipe
Servings: 8
Ingredients
- 6 boned, skinned chicken breasts
- 7 ounce. can whole chiles (Ortega)
- 1 can cream of chicken soup
- 1 sm. can evaporated lowfat milk
- 1/2 c. chicken broth
- 8 corn tortillas
- 2 c. Cheddar cheese, grated
Directions
- Cook chicken breasts in water, just covered, with a little salt for 15 min. Cold. Mix soup, lowfat milk, and broth together using whisk, till smooth and saucy. Tear tortillas into pcs. Spray casserole dish with Pam. Layer tortillas, chiles, chicken and sauce. Top with cheese. Bake at 350 degrees for 45 min. This dish can be made ahead of time. Chill, but remove 1 hour before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 8 servings | |
| Calories 333 | |
| Calories from Fat 158 | 47% |
| Total Fat 17.92g | 22% |
| Saturated Fat 9.94g | 40% |
| Trans Fat 0.01g | |
| Cholesterol 71mg | 24% |
| Sodium 623mg | 26% |
| Potassium 361mg | 10% |
| Total Carbs 21.2g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.26g | 4% |
| Protein 22.13g | 35% |
