Skinny Chicken Tortilla Casserole

Happy Friday!! We have had a touch of Spring weather this week and I have been loving it! However, this weekend winter is supposed to come back. I’m not really looking forward to that. I was getting my hopes up with the 70 degree sunny days we were having.

I found this recipe on the Betty Crocker website a long time ago and it has become my favorite meal! It’s very easy to make, too. You’re basically dumping everything into a bowl and stirring it all together, then dumping it all into a casserole dish and baking it. I love easy and quick recipes!

The recipe calls for shredded cooked chicken breasts. I’m not really a fan of shredded chicken in casseroles like this, so after cooking the chicken I cubed it instead. The only time I really like shredded chicken is in my Slow Cooker BBQ Chicken Wraps.

To make Skinny Chicken Tortilla Casserole you will mix together a can of cream of chicken soup, a can of chopped green chiles, sour cream, and milk in a large bowl. Then you will stir in your shredded or cubed chicken, tortilla shells torn into bite-sized pieces, and chopped bell peppers. Finally, you will stir in chopped tomatoes and some shredded cheese. (For the cheese, I use the Mexican shredded cheese blend. I love the way the cheeses taste all melted together. However, I have used both sharp and mild Cheddar cheeses and they are just as good.) After mixing up all the ingredients, you will spoon the mixture into a baking dish and cover with aluminum foil. It bakes in a 350 degree oven for about 40 minutes or so. Sprinkle some more cheese on top and cook uncovered for a few more minutes.

Doesn’t it look so delicious? You can find all the ingredients and instructions here.

I do have a problem trying to find sides to go with this dish, though. Sometimes I have black beans, but I don’t really like those too much. What would you serve as a side for this dish?


54 thoughts on “Skinny Chicken Tortilla Casserole”

  1. Hi Michele, that looks yummy. I make a similar casserole with fajita chicken & serve it with yellow spanish rice & pink beans. (Goya pink beans are a fav go to for this vegetarian- super simple recipe on can.) Also guacamole salad is a nice addition if you like avocados. πŸ˜‹πŸ₯—πŸ₯‘πŸ₯—πŸ˜‹

    Liked by 6 people

  2. I think a side salad full of the healthier greens, almond slices, shredded carrots and some cut up red peppers would go great with this one. Looks like a quick casserole. I’ll have to try it – once my oven is fixed. Six months and counting without it. *sniff*

    Liked by 5 people

  3. Oh yum, yum, yum! I would love a plate of this! I’d probably serve this along some rice. Maybe put the rice down first in a little mound and then scoop the casserole over top? Could be delish!

    Liked by 4 people

  4. I have no words to comment on this yuuuummmyyy dish, I only got my tears and my stomach drums singing now lol the picture said it all Michelle 😍 thanks for sharing this delicious recipe πŸ˜ŠπŸ‘

    Liked by 4 people

  5. Ah I love black beans! I actually only discovered their existence a few months ago.
    I’ve no clue what side would go well with that dish (which looks really tasty, by the way). I’d probably just eat it with garlic sauce, cause I like to add garlic sauce to almost every dish πŸ˜€

    Liked by 4 people

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