Chicken Tortilla Casserole
Description
This chicken tortilla casserole is the perfect recipe for a chilly day, and it’s low in phosphorus, potassium and sodium for your dialysis diet!
Ingredients
- 13 ounces condensed cream of chicken soup, reduced-fat, reduced-sodium
- 8 ounces plain soy yogurt
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 large cooked chicken breast
- 8 small corn tortillas, no salt added
- 1/3 small red bell pepper
- 1/3 small yellow bell pepper
- 1/3 small orange bell pepper
- 3 tablespoon cilantro, fresh
- 1 cup sweet yellow corn
- 13 ounces canned red tomatoes with green chilies
- 1/2 cup Mexican cheese blend, reduced-fat
- 1/4 cup rice milk unsweetened
Instructions
- Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with nonstick cooking spray.
- Chop peppers. Tear tortillas into small pieces. Shred chicken. Chop cilantro.
- In a large bowl mix soup, tomatoes, non-dairy yogurt, rice milk, chili powder, cumin, chicken, tortillas, bell peppers and corn.
- Put mixture into baking dish.
- Cover with foil and bake for 40 minutes.
- Uncover and sprinkle 1/2 cup cheese over casserole.
- Bake uncovered 5-10 minutes longer until cheese is melted.
- Let stand 5 minutes, sprinkle with cilantro, and serve.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 152kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Cholesterol 15mg5%
- Sodium 368mg16%
- Potassium 217mg7%
- Total Carbohydrate 19g7%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 7g15%
- Calcium 113 mg
- Phosphorus 141 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Read it online:
https://www.dciinc.org/recipe/chicken-tortilla-casserole/