Chicken Tortilla Casserole

Organ and tissue transplantation and donationDiet and nutritionKidney transplantationDiet and meal planningDialysis dietCKD diet
A comforting chicken tortilla casserole with peppers and corn, topped with melted cheese. Ready in 1 hour and 15 minutes.
Meal TypeDinner, Easy, Lunch, Main course 
DietsLow calorie, Low fat, Low phosphorus, Low potassium, Low protein, Low sodium 
Ingredients
Yield:
Serves 8
  • 13 ounce condensed cream of chicken soup, reduced-fat, reduced-sodium
  • 8 ounce plain soy yogurt
  • 1½ teaspoon chili powder
  • ½ teaspoon cumin
  • 1 large cooked chicken breast
  • 8 tortilla, small 4" corn tortillas, no salt added
  • ⅓ small red bell pepper
  • ⅓ small yellow bell pepper
  • ⅓ small orange bell pepper
  • 3 tablespoon cilantro, fresh
  • 1 cup sweet yellow corn
  • 13 ounce canned red tomatoes with green chile
  • ½ cup mexican cheese blend, reduced-fat
  • ¼ cup rice milk unsweetened
Chicken Tortilla Casserole
Directions
Prep: 20 min, Cook: 55 min, Total: 1 hr 15 min
  1. Preheat oven to 350 degrees F. 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.
Nutritional Information
  • Calories 152
  • Carbohydrates 18.9 g
  • Dietary Fiber 2.1 g
  • Protein 10.6 g
  • Fat 4.5 g
  • Saturated Fat 1.6 g
  • Sodium 462.4 mg
  • Potassium 364 mg
  • Calcium 160.7 mg
  • Phosphorus 175.9 mg