INGREDIENTS
1
fully cooked roasted chicken (about 2 pounds)
8
flour tortillas
2
cups reduced-fat shredded Cheddar cheese
1
cup mild green chili salsa
1
cup mild red salsa
PREPARATION:
- Preheat oven to 350°F. Spray 13X9-inch ovenproof dish with nonstick cooking spray.
- Remove skin and bones from chicken; discard. Shred chicken meat.
- Place 2 tortillas in bottom of prepared dish, overlapping slightly. Layer tortillas with 1 cup chicken, 1/2 cup cheese and 1/4 cup of each salsa. Repeat layers, ending with cheese and salsas.
- Bake casserole 25 minutes or until bubbly and hot.
Tip
Serve this easy main dish with some custom toppings on the side such as sour cream, chopped cilantro, sliced black olives (pre-sliced from a can, of course!), sliced green onions (from the salad bar) and sliced avocado.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1/6 of total recipe
Fiber
3 g
Carbohydrate
42 g
Cholesterol
123 mg
Saturated Fat
12 g
Total Fat
34 g
Calories from Fat
47 %
Calories
646
Protein
42 g
Sodium
948 mg
DIETARY EXCHANGE:
Fat
3
Meat
5
Starch
3
