The final product came out great! The tortillas on top were nice and crispy while the bottom layers were nice and creamy. I recommend using a knife to do the initial cuts when serving.
Here are the nutrition facts:
1 cup 98% Fat Free Cream of Chicken Soup
½ cup Cheddar Cheese Soup
1 ½ cups Chopped, Steamed Cauliflower
1 tsp Canola Oil
1 heaping cup Sliced Mushrooms
1 ½ cups Diced Tomatoes
1 tbsp Finely Chopped Cilantro
3-4 Chicken Breasts (4 cups cooked chicken)
1 pkt Salt Free Chicken Broth
Canola Oil Cooking Spray
9 Whole Wheat Tortillas
1 ½ cups 2% Cheddar
Preheat oven to 350 degrees F. Spray a 13x9 inch casserole dish with Canola Spray.
Mix salt free broth packet in large pot of water (enough to cover all of the chicken breasts). Boil chicken breasts until the internal temp reaches 165 degrees F. Once cooked, set aside 1 cup broth, and cut the chicken into large chunks.
Sautee mushrooms in canola oil until softened. Puree mushrooms and cauliflower in food processor. In a large bowl, stir together the pureed mixture, the 2 soups, the diced tomatoes and the cilantro. Stir in chicken and broth.
Tear or cut the tortillas into long strips, about 2” wide. Spread out one layer of the strips along the bottom of the pan. Spread ½ of the chicken mixture over the strips. Spread ½ cup of the cheese over the mixture. Repeat tortilla, mixture and cheese layer. Top the second level with tortilla strips and cover with last ½ cup of cheese. Bake for 30 minutes.