Chicken Tortilla Casserole

My husband is not feeling well and asked me to make some comfort food. With summer being right around the corner, I wanted to make a somewhat healthy dish that would be nice and hearty for him. You may notice all the melted gooey cheese on the above picture, but don't worry...it is easy to scrape off or you can put less on if you are trying to eat healthy.

Here is what you will need:

I forgot to include a can of diced tomatoes in the picture.  You can use one or cup up a fresh tomato if you'd like.

First you will need to cook your chicken if you haven't already. You can cook it however you want. I prefer to poach mine and then shred it in my mixer. 

For those of you who don't know what poaching is, all you have to do is put your chicken breast into a pan with enough water to fully cover it and bring to a boil and let boil for about 20 minutes or until chicken is cooked through. 

While my chicken breasts were cooking, I decided to chop my bell pepper and onions. If you are using a fresh tomato, go ahead and chop that as well.

My chicken is still cooking so I went ahead and mixed the cream of chicken soup, milk, sour cream, green chilies, garlic, chili powder, cumin, and salt together in a bowl.

Next I cut up my tortilla strips into about 1 inch cubes.

Now throw your tortillas, chicken, bell pepper, onion, tomatoes, and cheese into the bowl with the cream mixture.

Mix until everything is combined.

Put your mix into a baking dish and cover with foil. Cook at 350 degrees for 45 minutes. 

Once it has been cooked, take the casserole out of the oven and sprinkle with remaining cheese. Put back into oven for 5 minutes or until the cheese has melted.

Let the casserole cool for about 10 minutes and serve.

Enjoy!

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

2 teaspoons garlic

1 4 oz can diced green chilies

1/2 cup 1% milk

1 10.5 oz can of fat free condensed cream of chicken soup

8 oz fat free sour cream

1/2 medium diced bell pepper

1/2 medium diced onion

10 oz can diced tomato's or 1 medium diced tomato

8 6 inch corn tortillas

1 lb cooked chopped or shredded chicken breast

1 1/2 cups shredded colby jack cheese

Summary:

Preheat oven to 350 degrees and spray 2 quart baking dish with cooking spray. Mix chili powder, cumin, salt, garlic, green chilies, milk, cream of chicken soup, and sour cream in large bowl. Cut tortilla strips into 1 inch pieces. Add bell pepper, onion, tomatoes, tortillas, cooked chicken, and 3/4 cup shredded cheese into bowl and mix with wet ingredients. Put into 2 quart baking dish and cover with foil. Cook at 350 degrees for 45 minutes, take casserole out of oven and uncover. Sprinkle remaining cheese on top and put back into over for 5 minutes or until cheese is melted. Let cool for 10 minutes.

With love!