Ingredients:

1          10 oz can cream of chicken or mushroom soup (low sodium)

1 ½      cups low-fat milk

1          4 oz can chopped green chilies (or 1/3 cup fresh chilies, chopped)

2          cups diced cooked chicken

8          corn tortillas, torn into pieces

¾         cup reduced fate grated cheddar cheese

Directions:

1.         In a bowl, mix soup, milk, chilies, and chicken

2.         Coat a slow cooker with nonstick spray or line with a slow-cooking bag.

3.         Layer the tortilla pieces, the chicken mixture and the cheese.

4.         Finish the layers with cheese on the top.

5.         Cook in a crock pot on low for 4 hours.

Serves 6

*Time and money saving tips:

  • § Use slow cooker liners in your crock pot for easier clean up
  • § Mix this recipe the night before and refrigerate.
  • § Slow cooker time frame, not working out? Mix ingredients together in a baking dish and bake for 30 - 40 minutes at 350 degrees F.
  • § Keep canned chicken in the pantry for emergency meals.
  • § When you have left-over chicken, chop it and freeze it in a freezer container in 1 cup portions so that you can have chopped chicken whenever you need it at a less expensive cost.

This recipe was adapted from the Gather at the Table cookbook provided through the Oklahoma Nutrition Program. 

A free copy may be downloaded from the Tulsa County OSU Extension web site:  http://www.oces.tulsacounty.org.

The 77 page cookbook provides quick, easy, and inexpensive recipes for anyone interested in better managing their budget, eating better and increasing physical activity.