AuthorKristin and Alex- Two Peas in a PodCategoryComfort FoodDifficultyBeginnerBeing born and raised in the southwest means almost everyone I know has their own version of chicken tortilla casserole. My mother has her own version and so does my grandmother. No matter how it's made, it always turns out delicious and by the end of the meal the whole casserole dish is licked clean. This is an easy casserole dish to make primarily because it uses a lot of ready to eat canned goods such as canned green chilies, canned jalapenos, canned cream of mushroom and canned cream of chicken soup. However, because of this the sodium content is a bit high. I have to be honest and say that I personally did not know how high in sodium it was until I did the nutrition facts after I already downed a couple servings. No wonder it's so tasty and full of flavor. Am I right? Anyways, if you're conscious about your sodium intake an easy fix would be to use 1-2 fresh hatch green chilies, 1 fresh jalapeno and low sodium canned cream of mushroom and cream of chicken soup. At the end of the day, this casserole will still be delicious and have a nice spicy kick to make you feel good and full. So give it a try and let me know what you think in the comments below.
Preheat the oven to 350 degrees.
In a medium frying pan, add the olive oil, onion, and garlic. Sauté for 5 minutes on medium-low heat until the onions are translucent. 5 Minutes
Add the diced green chilies and jalapeno and sauté for an additional 2 minutes. 2 MinutesTurn off the heat and move the onion mixture to the side.
In a medium bowl, mix together the undiluted cream of mushroom soup, cream of chicken soup, heavy cream, sour cream, shredded chicken and onion mixture.
Grease a 9x13 casserole dish. Add in one layer of tortillas to the bottom of the pan. It is okay to break the tortillas to get them to fit across the dish. Top the tortillas with a layer soup mixture and put cheese on top. Repeat the process (tortilla, soup mixture, cheese) and top the casserole with extra cheese if desired.
Bake at 350 degrees for 1 hour. 60 MinutesServe warm and enjoy!
8 servings
- Amount per serving
- Calories460
- % Daily Value *
- Total Fat 31g40%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 85mg29%
- Sodium 1070mg47%
- Total Carbohydrate 24g9%
- Dietary Fiber 2g8%
- Total Sugars 2g
- Protein 20g
- Potassium 222mg5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 350 degrees.
In a medium frying pan, add the olive oil, onion, and garlic. Sauté for 5 minutes on medium-low heat until the onions are translucent. 5 Minutes
Add the diced green chilies and jalapeno and sauté for an additional 2 minutes. 2 MinutesTurn off the heat and move the onion mixture to the side.
In a medium bowl, mix together the undiluted cream of mushroom soup, cream of chicken soup, heavy cream, sour cream, shredded chicken and onion mixture.
Grease a 9x13 casserole dish. Add in one layer of tortillas to the bottom of the pan. It is okay to break the tortillas to get them to fit across the dish. Top the tortillas with a layer soup mixture and put cheese on top. Repeat the process (tortilla, soup mixture, cheese) and top the casserole with extra cheese if desired.
Bake at 350 degrees for 1 hour. 60 MinutesServe warm and enjoy!