Easy Cheesy Mexican Chicken Casserole Recipe

Ingredients

• cooking spray
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container fat-free sour cream
• 1 (4.5 ounce) can chopped green chilies
• 0.5 cup low-fat milk
• 2.5 cups cooked, shredded chicken breast meat
• 8 (6 inch) yellow corn tortillas, torn into bite-size pieces
• 1 teaspoon taco seasoning mix, or more to taste
• 1 large tomato, chopped
• 1.5 cups shredded Mexican-style cheese blend, divided

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray to prevent sticking.
2. In a large bowl, combine the condensed soup, sour cream, green chilies, and milk. Add the cooked chicken, tortilla pieces, and taco seasoning; mix well. Then, incorporate the diced tomato and 1 cup of Mexican-style cheese blend into the chicken mixture.
3. Pour the chicken mixture evenly into the prepared baking dish. Cover the dish tightly with aluminum foil.
4. Bake the casserole in the preheated oven for 40 minutes. Remove the aluminum foil. Sprinkle the remaining cheese evenly over the top of the casserole. Continue baking until the cheese is melted and bubbly, approximately 5 to 10 minutes more. Allow the casserole to rest for 5 minutes before serving.

Nutrition

• Calories: 287 kcal
• Fat Content: 12 g
• Fiber Content: 2 g
• Sugar Content: 5 g
• Sodium Content: 690 mg
• Protein Content: 22 g
• Cholesterol Content: 60 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g