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. So I decided to stay in and fix a Skinny Chicken Tortilla Casserole.
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 casserole 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.
How to make Skinny Chicken Tortilla Casserole
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?
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