Chicken Tortilla Casserole
Posted in POULTRY (CHICKEN & TURKEY), Recipes by National Kidney Foundation Share
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!
Total Time: 01 hours 15 minutes
Servings: 10
Author: National Kidney Foundation
Ingredients
- 13 ounces of condensed cream of chicken soup, reduced-fat, reduced-sodium
- 8 ounces of plain soy yogurt
- 1½ teaspoon chili powder
- ½ 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 of canned red tomatoes with green chilies
- ½ cup Mexican cheese blend, reduced-fat
- ¼ cup rice milk unsweetened
Nutrition Per Serving
- Calories: 151.90
- Protein: 6.99 g
- Cholesterol: 15.01 mg
- Calcium: 113.11 mg
- Potassium: 217.65 mg
- Phosphorus: 140.59 mg
- Fiber: 2.39 g
- Fat: 5.94 g
Instructions
1. Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with nonstick cooking spray.
2. Chop peppers. Tear tortillas into small pieces. Shred chicken. Chop cilantro.
3. In a large bowl mix soup, tomatoes, non-dairy yogurt, rice milk, chili powder, cumin, chicken, tortillas, bell peppers and corn.
4. Put mixture into baking dish.
5. Cover with foil and bake for 40 minutes.
6. Uncover and sprinkle 1/2 cup cheese over casserole.
7. Bake uncovered 5-10 minutes longer until cheese is melted.
8. Let stand 5 minutes, sprinkle with cilantro, and serve.