Lower Fat Chicken Chalupa Casserole
Satisfy your cravings for comforting, Tex-Mex-inspired flavors with this Lower Fat Chicken Chalupa Casserole—a lighter twist on a classic favorite! This easy-to-make dish layers tender shredded chicken breast, whole wheat tortillas, and a tangy, creamy sauce made with reduced-fat cream of chicken soup, nonfat Greek yogurt, and zesty green chiles. Topped with a melty reduced-fat Mexican cheese blend, it bakes to bubbly perfection in just 25 minutes. Spiced with garlic, cumin, and a hint of freshness from optional diced tomatoes and cilantro, this casserole is both hearty and healthy, perfect for family dinners or meal prep. Enjoy all the indulgence with less guilt—each bite is packed with flavor and deliciously satisfying.
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Recipe Information
Ingredients
- 2 cups Cooked, shredded chicken breast
- 1 can (10.5 oz) Reduced-fat cream of chicken soup
- 1 cup Plain nonfat Greek yogurt
- 1 can (4 oz) Diced green chiles
- 2 cups Reduced-fat shredded Mexican cheese blend
- 6 medium (8 inches) Whole wheat tortillas
- 1 cup Low-sodium chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 cup Diced tomatoes (optional, for serving)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
In a large mixing bowl, combine the reduced-fat cream of chicken soup, plain nonfat Greek yogurt, diced green chiles, cumin, garlic powder, and chicken broth. Whisk until smooth and creamy.
Spread about 1/2 cup of the sauce mixture evenly across the bottom of the prepared baking dish.
Tear the tortillas into strips, roughly 2 inches wide. Layer half of the tortilla strips over the sauce in the baking dish.
Spread half of the shredded chicken evenly over the tortilla layer, followed by 1/3 of the shredded cheese and 1/3 of the remaining sauce.
Repeat the layering process with the remaining tortilla strips, chicken, another 1/3 of the shredded cheese, and another 1/3 of the sauce.
For the final layer, spread the remaining sauce over the top and sprinkle with the remaining shredded cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the casserole is bubbling and the cheese is melted and lightly golden.
Let the casserole rest for 5 minutes before slicing. Garnish with diced tomatoes and fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 5562 mg | 242% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 29.3 g | ||
| Protein | 272.9 g | 546% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2251 mg | 173% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3381 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
