This Chicken and Tortilla Casserole is a hearty, family-friendly meal that balances textures and flavors beautifully. Layers of unsalted baked tortilla chips provide a satisfying crunch, while the mixture of shredded chicken, sautéed peppers, and onions adds savory depth. The dish is bound together by a warm, spicy nacho dip blended with low-fat sour cream and skim milk, creating a rich yet lighter sauce. Canned tomatoes add a bright, tangy element that cuts through the creaminess. Perfect for a busy weeknight dinner or potluck, this casserole comes together quickly with pantry staples. It offers the comfort of traditional Mexican-American cooking without the heavy guilt, making it a repeat favorite for those seeking a balanced, flavorful main course.
Chicken And Tortilla Casserole
Description
This Chicken and Tortilla Casserole is a hearty, family-friendly meal that balances textures and flavors beautifully. Layers of unsalted baked tortilla chips provide a satisfying crunch, while the mixture of shredded chicken, saut&# 195;©ed peppers, and onions adds savory depth. The dish is bound together by a warm, spicy nacho dip blended with low-fat sour cream and skim milk, creating a rich yet lighter sauce. Canned tomatoes add a bright, tangy element that cuts through the creaminess. Perfect for a busy weeknight dinner or potluck, this casserole comes together quickly with pantry staples. It offers the comfort of traditional Mexican-American cooking without the heavy guilt, making it a repeat favorite for those seeking a balanced, flavorful main course.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a medium nonstick skillet, heat 2 tablespoons of the defatted chicken broth over medium heat until hot.
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Add diced red bell pepper, green bell pepper, and diced red onion to the skillet.
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Cook vegetables for about 5 minutes, stirring often, until they begin to soften.
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Add the remaining 2 tablespoons of broth and continue cooking until the peppers are tender. Remove from heat and set aside.
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Spread 1/4 cup of the spicy nacho dip evenly on the bottom of a 1.5- to 2-quart baking dish.
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Top the dip with a layer of tortilla chips (about 30 chips), covering the bottom evenly.
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Spread the cooked pepper and onion mixture evenly over the chips.
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Add another layer of tortilla chips over the vegetable mixture.
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Evenly distribute the shredded chicken over the second layer of chips.
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Top with the coarsely chopped tomatoes and the reserved tomato liquid.
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In a small saucepan, combine the remaining 3/4 cup nacho dip, low-fat sour cream, and skim milk.
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Heat the sauce mixture over medium heat for 2 to 3 minutes, stirring until warm and smooth.
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Drizzle half of the warm nacho sauce mixture evenly over the tomato layer.
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Cover the dish with foil and bake for 25 to 35 minutes, until the casserole is bubbly and heated through.
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Remove from oven and drizzle with the remaining nacho sauce.
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Garnish with fresh parsley sprigs if desired, and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 533.4kcal
- % Daily Value *
- Total Fat 18.9g30%
- Saturated Fat 5.5g28%
- Cholesterol 74.7mg25%
- Sodium 359.8mg15%
- Total Carbohydrate 57.4g20%
- Dietary Fiber 11.9g48%
- Sugars 23.7g
- Protein 32.2g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
