Spanish Chicken Casserole Recipe


MethodMain Ingredient


 Cooked chicken2 Cup (32 tbs), chopped without skin (White Meat Only)
 Canned mushroom stems and pieces8 Ounce, drained, rinsed (1 Can)
 Fat-free sour cream/Non-fat plain yogurt16 Ounce (1 Container)
 Onion1⁄2 Large, chopped
 Canned chopped green chiles4 Ounce (1 Can)
 Sliced water chestnuts1 Can (10 oz), drained
 Canned fat free chicken broth14 Ounce (1 Can)
 Corn tortillas16 , cut in forths
 Non fat cheddar cheese2 Cup (32 tbs), grated
 Cornstarch1 Tablespoon
 Flour1 Tablespoon
 Fat free chicken broth3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3021 Calories from Fat 473

% Daily Value*

Total Fat 51 g78.4%

Saturated Fat 23.5 g117.7%

Trans Fat 0 g

Cholesterol 261.9 mg

Sodium 4390 mg182.9%

Total Carbohydrates 451 g150.4%

Dietary Fiber 24 g96.1%

Sugars 12.4 g

Protein 181 g362.4%

Vitamin A 301.2% Vitamin C 198.2%

Calcium 121% Iron 120.3%

*Based on a 2000 Calorie diet


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.