Recipes

Skinny Chicken Tortilla Casserole

Happy Friday!! We have had a touch of Spring weather this week and I have been loving it! However, this weekend winter is supposed to come back. I’m not really looking forward to that. I was getting my hopes up with the 70 degree sunny days we were having.

I found this recipe on the Betty Crocker website a long time ago and it has become my favorite meal! It’s very easy to make, too. You’re basically dumping everything into a bowl and stirring it all together, then dumping it all into a casserole dish and baking it. I love easy and quick recipes!

The recipe calls for shredded cooked chicken breasts. I’m not really a fan of shredded chicken in casseroles like this, so after cooking the chicken I cubed it instead. The only time I really like shredded chicken is in my Slow Cooker BBQ Chicken Wraps.

To make Skinny Chicken Tortilla Casserole you will mix together a can of cream of chicken soup, a can of chopped green chiles, sour cream, and milk in a large bowl. Then you will stir in your shredded or cubed chicken, tortilla shells torn into bite-sized pieces, and chopped bell peppers. Finally, you will stir in chopped tomatoes and some shredded cheese. (For the cheese, I use the Mexican shredded cheese blend. I love the way the cheeses taste all melted together. However, I have used both sharp and mild Cheddar cheeses and they are just as good.) After mixing up all the ingredients, you will spoon the mixture into a baking dish and cover with aluminum foil. It bakes in a 350 degree oven for about 40 minutes or so. Sprinkle some more cheese on top and cook uncovered for a few more minutes.

Doesn’t it look so delicious? You can find all the ingredients and instructions here.

I do have a problem trying to find sides to go with this dish, though. Sometimes I have black beans, but I don’t really like those too much. What would you serve as a side for this dish?

Please share:

61 thoughts on “Skinny Chicken Tortilla Casserole”

  1. Hi Michele, that looks yummy. I make a similar casserole with fajita chicken & serve it with yellow spanish rice & pink beans. (Goya pink beans are a fav go to for this vegetarian- super simple recipe on can.) Also guacamole salad is a nice addition if you like avocados. πŸ˜‹πŸ₯—πŸ₯‘πŸ₯—πŸ˜‹

  2. I think a side salad full of the healthier greens, almond slices, shredded carrots and some cut up red peppers would go great with this one. Looks like a quick casserole. I’ll have to try it – once my oven is fixed. Six months and counting without it. *sniff*

  3. Oh yum, yum, yum! I would love a plate of this! I’d probably serve this along some rice. Maybe put the rice down first in a little mound and then scoop the casserole over top? Could be delish!

          1. Cheese and bacon! The peanut butter and jelly of savory dishes.. you’re making me hungry lol!

  4. I have no words to comment on this yuuuummmyyy dish, I only got my tears and my stomach drums singing now lol the picture said it all Michelle 😍 thanks for sharing this delicious recipe πŸ˜ŠπŸ‘

  5. Ah I love black beans! I actually only discovered their existence a few months ago.
    I’ve no clue what side would go well with that dish (which looks really tasty, by the way). I’d probably just eat it with garlic sauce, cause I like to add garlic sauce to almost every dish πŸ˜€

  6. Hi Michelle, I would do just a plain vegetable like string beans just steamed, broccoli, any green vegetable just either steamed or sauted very plainly because the casserole has already so much flavor. Looks real good. And thank you for stopping by at my blog A Sweeter Life, great to meet you.

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