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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A dish that is easy to put together yet full of flavor. Ingredients:
1/4 cup lowfat margarine |
1 medium green bell pepper, chopped |
1 medium onion, chopped |
10 3/4 ounces low-fat cream of mushroom soup |
10 3/4 ounces low-fat cream of chicken soup |
14 1/2 ounces ro-tel tomatoes and green chilies |
2 cups cooked chicken, cubed |
12 corn tortillas |
2 cups low-fat cheddar cheese, shredded |
Directions:
1. Tear the corn tortillas into bite sized pieces.
2. Set aside.
3. In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes.
4. Add soups, Ro-Tel tomatoes (with green chilies) and chicken, stirring until well blended.
5. Spray a 9x13 pan with Pam.
6. Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers.
7. Bake 40 minutes at 325 or until hot and bubbling.
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