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Spanish Chicken Casserole

Healthycooking's picture
Ingredients
  Cooked chicken 2 Cup (32 tbs), chopped without skin (White Meat Only)
  Canned mushroom stems and pieces 8 Ounce, drained, rinsed (1 Can)
  Fat-free sour cream/Non-fat plain yogurt 16 Ounce (1 Container)
  Onion 1⁄2 Large, chopped
  Canned chopped green chiles 4 Ounce (1 Can)
  Sliced water chestnuts 1 Can (10 oz), drained
  Canned fat free chicken broth 14 Ounce (1 Can)
  Corn tortillas 16 , cut in forths
  Non fat cheddar cheese 2 Cup (32 tbs), grated
  Cornstarch 1 Tablespoon
  Flour 1 Tablespoon
  Fat free chicken broth 3 Tablespoon
Directions

Saute chopped onion in 3 Tbs. chicken broth over low heat.
Add 14 oz. chicken broth and sour cream or yogurt and continue to simmer.
Add flour and cornstarch and mix with a wire beater to blend.
Stir in water chestnuts, green chiles, and mushrooms.
Cut tortillas into fourths.
Line a large casserole dish sprayed with non-fat cooking spray with part of the tortilla pieces.
Fold chicken into sauce.
Spoon chicken sauce over tortillas and sprinkle 1/2 of grated cheese on top.
Repeat layers topping with cheese.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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