Chicken Tortilla Casserole

Total Time 1 hr 15 mins
Calories: 151.90
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
  1. 1
    Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with nonstick cooking spray.
  2. 2
    Chop peppers. Tear tortillas into small pieces. Shred chicken. Chop cilantro.
  3. 3
    In a large bowl mix soup, tomatoes, non-dairy yogurt, rice milk, chili powder, cumin, chicken, tortillas, bell peppers and corn.
  4. 4
    Put mixture into baking dish.
  5. 5
    Cover with foil and bake for 40 minutes.
  6. 6
    Uncover and sprinkle 1/2 cup cheese over casserole.
  7. 7
    Bake uncovered 5-10 minutes longer until cheese is melted.
  8. 8
    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%
Trans Fat 0g
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/