Chicken Tortilla Casserole
I make a chicken tortilla casserole with less chicken than the Chicken Taco Hotdish that is similar. Here is the recipe.
Chicken Tortilla Casserole
2 1/2 cups cooked, cubed or shredded chicken breast (about 1 lb. raw)
8 oz shredded cheddar cheese
1 can Cream of Chicken soup
1 10oz. can enchilada sauce, either red or green
1 large can of black olives, sliced
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp ground cumin
9 6” tortillas, either corn or flour, cut into wedges
In 3 qt. bowl mix the Cream of Chicken soup with the pepper, garlic and onion powder and cumin. Add the chicken and the olives.
Spray a 11”x8” pyrex baking dish with cooking spray. Pour 1/3 of the enchilada sauce in the bottom of the baking dish and tilt dish to cover bottom evenly. Layer 1/2 of the tortilla wedges evenly over the bottom of the pan. Top the tortillas with 1/2 of the chicken mixture, 1/2 of the cheese and evenly drizzle 1/2 of the remaining enchilada sauce. Repeat the layers using the remainder of the tortillas, chicken mixture, cheese and enchilada sauce. Spray a sheet of foil with cooking spray and put the sprayed side down on the baking dish(this keeps the cheese from sticking to the foil) and seal. Bake at 350F for 30-35 mins, or until hot and starting to bubble in the center of the dish. I use an instant read thermometer and when its 190 degrees, its done. Let the dish rest for 10-15 mins. before cutting into 6 servings.
I serve this with 1 cup of cooked vegetables per person with a nice side salad. I believe that this is fairly low fat, with 1.5 tortillas, 1.33 oz. cheese and 2.66 oz. chicken per serving. I frequently will make this earlier in the day and refrigerate it. Add an extra 10 mins to the cooking time if its refrigerated.
I firmly believe that its important to eat plenty of vegetables and fruit and limit meat and fats. But I also believe that if you eat foods that you enjoy, you’ll be satisfied with smaller portions. We eat 3 meals a day, cereal and fruit for breakfast, a small sandwich and fruit for lunch and a dinner with a salad or raw vegetables with the main dish and a small dessert in the evening. We almost never eat between meals.
If you eat reasonable amounts of foods you like you’re better off in the end and less apt to binge eat out of a sense of deprivation. Moderation is the key.
Eddie
[this post was last edited: 7/10/2020-13:51]
I make a chicken tortilla casserole with less chicken than the Chicken Taco Hotdish that is similar. Here is the recipe.
Chicken Tortilla Casserole
2 1/2 cups cooked, cubed or shredded chicken breast (about 1 lb. raw)
8 oz shredded cheddar cheese
1 can Cream of Chicken soup
1 10oz. can enchilada sauce, either red or green
1 large can of black olives, sliced
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp ground cumin
9 6” tortillas, either corn or flour, cut into wedges
In 3 qt. bowl mix the Cream of Chicken soup with the pepper, garlic and onion powder and cumin. Add the chicken and the olives.
Spray a 11”x8” pyrex baking dish with cooking spray. Pour 1/3 of the enchilada sauce in the bottom of the baking dish and tilt dish to cover bottom evenly. Layer 1/2 of the tortilla wedges evenly over the bottom of the pan. Top the tortillas with 1/2 of the chicken mixture, 1/2 of the cheese and evenly drizzle 1/2 of the remaining enchilada sauce. Repeat the layers using the remainder of the tortillas, chicken mixture, cheese and enchilada sauce. Spray a sheet of foil with cooking spray and put the sprayed side down on the baking dish(this keeps the cheese from sticking to the foil) and seal. Bake at 350F for 30-35 mins, or until hot and starting to bubble in the center of the dish. I use an instant read thermometer and when its 190 degrees, its done. Let the dish rest for 10-15 mins. before cutting into 6 servings.
I serve this with 1 cup of cooked vegetables per person with a nice side salad. I believe that this is fairly low fat, with 1.5 tortillas, 1.33 oz. cheese and 2.66 oz. chicken per serving. I frequently will make this earlier in the day and refrigerate it. Add an extra 10 mins to the cooking time if its refrigerated.
I firmly believe that its important to eat plenty of vegetables and fruit and limit meat and fats. But I also believe that if you eat foods that you enjoy, you’ll be satisfied with smaller portions. We eat 3 meals a day, cereal and fruit for breakfast, a small sandwich and fruit for lunch and a dinner with a salad or raw vegetables with the main dish and a small dessert in the evening. We almost never eat between meals.
If you eat reasonable amounts of foods you like you’re better off in the end and less apt to binge eat out of a sense of deprivation. Moderation is the key.
Eddie
[this post was last edited: 7/10/2020-13:51]
