Chicken Tortilla Casserole

Organ and tissue transplantation and donation Diet and nutrition Kidney transplantation Diet and meal planning Dialysis diet CKD 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: 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

Directions

Prep: 20 min, Cook: 55 min, Total: 1 hr 15 min

Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with nonstick cooking spray.
Chop peppers. Tear tortillas into small pieces. Shred chicken. Chop cilantro.
In a large bowl mix soup, tomatoes, non-dairy yogurt, rice milk, chili powder, cumin, chicken, tortillas, bell peppers, and corn.
Put mixture into baking dish.
Cover with foil and bake for 40 minutes.
Uncover and sprinkle 1/2 cup cheese over casserole.
Bake uncovered 5-10 minutes longer until cheese is melted.
Let stand 5 minutes, sprinkle with cilantro, and serve.

Nutritional Information

Serving Size: 1 cup

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

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These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.