Crockpot Recipe Series – Recipe #2

This is an absolute favorite of mine. I think I’ll be making it again this weekend. To lighten it up I think I’m going to try the La Tortilla Factory flour tortillas instead of the normal mission branded ones I use. I’m also going to add a bit more broth to the bottom so I don’t scorch the bottom layer.

Chicken Tortilla Casserole
6 WW Pts/srvg

4 whole boneless, skinless chicken breasts cooked and cut into 1″ pieces reserve about 1/4 c of broth **
10 6″ flour tortillas, cut into strips about 1/2″ wide x 2″ long
2 medium sized onions, chopped
1 tsp canola oil
10 3/4 oz can of ff chicken broth
10 3/4 oz can 98% ff cream of mushroom (or chicken) soup
2 4oz cans mild green chilies, chopped **
1 egg
1 c low-fat cheese, grated

1. Pour reserved chicken broth in slow cooker sprayed with non-fat cooking spray. **
2. Scatter half the tortilla strips in bottom of slow cooker.
3. Mix remaining ingredients together, except the second half of the tortilla strips and cheese.
4. Layer half the chicken mixture into the cooker, followed by the other half of the tortillas, followed by the rest of the chicken mix.
5. Cover. Cook on low for 4-6 hours or on high for 3-5 hours.
6. Add the cheese to the top of the dish during the last 20-30 minutes of cooking.
7. Uncover and allow casserole to rest for 15 minutes before serving.

Makes 8-10 servings. I got 8 out of mine. 280 cals, 7gms fat, 65 mg cholesterol, 28gms carbs, 2 gms fiber, 23gms protein.

** I used a cooking liner and did not spray with the nonstick spray. Part of the bottom layer of strips did stick and burn. Next time I am going to use the nonstick spray with the liner and add another 1/4c of broth at the bottom layer. I also boiled the chicken for about 30 mins and shredded it. Subbed 1 can rotel for the 2 cans of green chilies. Tasted very yummy.