#120: Chicken Tortilla Casserole

I made the filling for this on my freezer cooking day and then added the tortillas, chicken and cheese when I was ready to bake this.  (Of course I let the filling defrost in the fridge first). The family was not a fan of this dish, I however really enjoyed this one!!  Brian thought it was too mushy, and it was a little too spicy for the girls to eat.  I, on the other hand, really enjoyed this (with crushed tortilla chips on top).

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup

1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 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) (I omitted)
1 large tomato, chopped (1 cup) (I substituted 1/2 c picante sauce)
1/2 c frozen corn (my addition)
1 1/2 cups shredded sharp Cheddar or Mexican-blend cheese (6 oz)

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Nutritional Information
1 Serving: Calories 270 , Total Fat 11g, Dietary Fiber 2g