Say hola to a Mexican favorite. The best part is, we cut the fat in half and still provide a good source of vitamin A, C and calcium. But don’t worry - it’s just as delicioso as ever.
condensed cream of chicken soup >
98% fat free 45% less sodium condensed cream of chicken soup
sour cream >
fat-free sour cream
2 1/2 cups shredded Cheddar or Mexican-blend cheese >
1 1/2 cups shredded sharp Cheddar or Mexican-blend cheese
no veggies >
1 medium green bell pepper, 1 large tomato
Nutritional Highlights
370 (before)
270 (after)
22 g (before)
11 g (after)
12 g (before)
5 g (after)
790 mg (before)
610 mg (after)
0 % (before)
15 % (after)
20 min |
1 hr 15 min |
8 servings |
1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar or Mexican-blend cheese (6 oz)
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
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2
Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
High Altitude (3500-6500 ft): Heat oven to 375°F.
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Nutritional Information
1 Serving:
Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 22g
% Daily Value
Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8%
Exchanges
1 1/2 Starch, 2 1/2 Very Lean Meat, 1 1/2 Fat
Carbohydrate Choices
1 1/2
