1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with nonstick cooking spray.
2. Melt butter in large nonstick skillet over medium heat. Add onion; cook 5 minutes or until soft, stirring occasionally. Add bell pepper and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in chili powder, coriander and oregano; cook 1 minute. Add soup, salsa and milk; increase heat to medium-high and cook 3 minutes or until slightly thickened, stirring occasionally. Remove from heat.
3. In medium bowl, combine chicken, sour cream, lime juice and onion-salsa mixture. Makes about 6 cups.
4. In single layer of prepared dish layer 3 cups tortilla chips; spoon about 3 cups chicken mixture evenly over chips and sprinkle with 1 cup cheese. Repeat layers of chips, chicken mixture and cheese. Cover loosely with aluminum foil.
5. Bake casserole 25 minutes. Remove foil; bake 15 minutes longer or until edges bubble and top is lightly browned. Let stand 10 minutes before serving. Sprinkle with green onions; top with a dollop of sour cream, if desired.
- 30 g Fat
- 19 g Saturated fat
- 73 mg Cholesterol
- 412 mg Sodium
- 23 g Carbohydrates
- 2 g Fiber
- 29 g Protein
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Nutritional Information
- 30 g Fat
- 19 g Saturated fat
- 73 mg Cholesterol
- 412 mg Sodium
- 23 g Carbohydrates
- 2 g Fiber
- 29 g Protein
Directions
1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with nonstick cooking spray.
2. Melt butter in large nonstick skillet over medium heat. Add onion; cook 5 minutes or until soft, stirring occasionally. Add bell pepper and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in chili powder, coriander and oregano; cook 1 minute. Add soup, salsa and milk; increase heat to medium-high and cook 3 minutes or until slightly thickened, stirring occasionally. Remove from heat.
3. In medium bowl, combine chicken, sour cream, lime juice and onion-salsa mixture. Makes about 6 cups.
4. In single layer of prepared dish layer 3 cups tortilla chips; spoon about 3 cups chicken mixture evenly over chips and sprinkle with 1 cup cheese. Repeat layers of chips, chicken mixture and cheese. Cover loosely with aluminum foil.
5. Bake casserole 25 minutes. Remove foil; bake 15 minutes longer or until edges bubble and top is lightly browned. Let stand 10 minutes before serving. Sprinkle with green onions; top with a dollop of sour cream, if desired.