Ingredients
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3 ounces cream cheese, room temperature
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1/2 cup fat free sour cream
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1 teaspoon salt
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1/2 teaspoon garlic powder
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4 ounces green chilies, diced
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3 cups cooked chicken, cut into large chunks
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3 cups cooked rice (cooked in chicken broth)
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1 cup monterey jack cheese, grated
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2 tomatoes, coarsely chopped
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10 3/4 ounces reduced-fat cream of chicken soup
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3/4 cup corn chips, coarsely crushed
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1/2 cup cottage cheese
Instructions
- Preheat oven to 350°F.
- Blend cottage cheese, cream cheese, and sour cream until smooth.
- Blend in salt, garlic powder, and green chilies.
- Add chicken, rice, cheese, tomatoes, and soup. Pour into shallow 2-quart baking dish.
- Top with corn chips.
- Bake for 25-30 minutes uncovered.
- If making ahead will need to increase cooking time.