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1 cup mild salsa
1 (10.75-ounce) can condensed cream of mushroom soup
8 ounces sour cream
1/2 teaspoon ground cumin
1 (20-ounce) bag frozen diced chicken breasts
8 (6-inch) corn tortillas
1 cup shredded Cheddar cheese
1. Preheat oven to 450°F. Preheat large saucepan on medium-high 2-3 minutes. Add salsa, soup, sour cream, cumin, and chicken. Cook 5-6 minutes, stirring often, or until thoroughly heated.
2. Meanwhile, coat 2-quart baking dish with cooking spray. Tear tortillas into bite-size pieces.
3. Layer ingredients in baking dish as follows: arrange half of the tortillas in bottom of baking dish; top with half of the salsa mixture and half of the cheddar cheese. Repeat layers. Bake 20 minutes. Remove from oven and let stand 5 minutes. Serve. (Makes 6 servings.)
CALORIES (per 1/6 recipe) 350kcal; FAT 19g; CHOL 90mg; SODIUM 1090mg; CARB 17g; FIBER 2g; PROTEIN 29g; VIT A 15%; VIT C 2%; CALC 20%; IRON 6%