Eat Without

Chicken Tortilla Casserole

Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-08-06.

Add low-fat dairy to your dinner with this layered casserole that uses both milk and cheese.

Makes
4 Servings
Serving size
1/4 of recipe

Ingredients

  • 1 can (10.5 ounces) cream of mushroom soup, reduced sodium
  • 1 cup 1% milk
  • 1 1/2 cups boneless, skinless chicken, cut into pieces
  • 4 ounces canned chopped green chiles
  • 1 (6-inch) corn tortilla, cut into strips
  • 2 cups cheddar cheese, low-fat, shredded

Directions

  1. Wash hands with soap and water.
  2. Mix mushroom soup, milk, chicken, and green chile peppers.
  3. Pour 1/3 of the soup mixture into the bottom of a 2-quart baking dish that has been coated with oil or cooking spray
  4. Layer half the tortilla strips.
  5. Spread 1/3 of the soup mixture on top of the tortillas.
  6. Sprinkle on half the cheese.
  7. Repeat layers of tortilla strips and soup mix and end with cheese.
  8. Baked at 350 °F for 1 hour.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.