Quick Chicken Tortilla Bake
10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
10 ounce can diced tomatoes with green chiles, undrained
6 inches corn tortillas, cut into thin bite-size strips
cups cubed cooked chicken (about 1 pound)
cup shredded taco cheese (4 ounces)
- Preheat oven to 350 degrees F. In a medium bowl combine soup and undrained tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with the remaining tortilla strips.
- Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.
Nutrition Facts(Quick Chicken Tortilla Bake)
- Per serving:
- 291 kcal cal.,
- 10 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 64 mg chol.,
- 658 mg sodium,
- 28 g carb.,
- 2 g fiber,
- 2 g sugar,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet