Yields: 10 servings
Preparation Time: 15 min
Cooking Time: 35 min
What You’ll Need:
1 large onion, chopped
1 large green bell pepper, chopped
2 cups chopped cooked chicken breast
2 (10-ounce) cans reduced-fat cream of chicken soup
1 (10-ounce) can diced tomatoes and green chiles
1 teaspoon chili powder / teaspoon garlic powder / teaspoon black pepper 8 (6-inch) corn tortillas, cut into 1-inch pieces 2 cups reduced-fat shredded cheddar cheese
What To Do:
1. Preheat oven to 350 degrees F. Coat a 3 quart casserole dish with cooking spray.
2. Coat a large skillet with cooking spray and saute onion and bell pepper over medium-high heat for 5 minutes or until tender.
3. Stir in chicken, soup, diced tomatoes, chili powder, garlic powder and pepper, remove from heat.
4. Layer one-third tortilla pieces in bottom of prepared dish. Top with one-third chicken mixture and one-third cheese. Repeat layers twice. Bake for 30 to 35 minutes or until bubbly.
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