- This topic has 1 reply, 1 voice, and was last updated September 15, 2009 at 2:53 am by .
- September 15, 2009 at 2:53 am #276383
Makes 6 servings (1 cup each)
PAM® Original No-Stick Cooking Spray
1 medium green bell pepper, chopped
1/2 cup chopped yellow onion
1/2 cup reduced-sodium chicken broth
1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cups shredded cooked chicken
9 corn tortillas (6 inch), torn into bite-size pieces
1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)
Preheat oven to 325°F. Spray 8×8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat.
When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more.
Bake uncovered 40 minutes or until hot and bubbly.
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