Ingredients
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2 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
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1 10 ounce can diced tomatoes with green chiles, undrained
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12 6-7 inch corn tortillas, cut into thin bite-size strips
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3 cup cubed cooked chicken (about 1 pound)
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1 cup shredded taco cheese (4 ounces)
Directions
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Preheat oven to 350°F. In a medium bowl combine soup and undrained tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with the remaining tortilla strips.
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Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.
Nutrition Facts (per serving)
| 291 | Calories |
| 10g | Fat |
| 28g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 291 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 4g | 20% |
| Cholesterol 64mg | 21% |
| Sodium 658mg | 29% |
| Total Carbohydrate 28g | 10% |
| Total Sugars 2g | |
| Protein 22g | 44% |
| Vitamin C 18.9mg | 21% |
| Calcium 161.5mg | 12% |
| Iron 1.4mg | 8% |
| Potassium 188mg | 4% |
| Folate, total 48.4mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
