| 1 | can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup | ||
| 1 | can (4.5 oz) chopped green chiles | ||
| 1 | container (8 oz) fat-free sour cream | ||
| 1/2 | cup fat-free (skim) milk | ||
| 2 1/2 | cups shredded cooked chicken breast | ||
| 8 | yellow corn tortillas (6 or 7 inch), torn into bite-size pieces | ||
| 1 | medium green bell pepper, chopped (1 cup) | ||
| 1 | large tomato, chopped (1 cup) | ||
| 1 1/2 | cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz) |
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Instructions:
1. Set oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese.
3. Spoon and spread mixture in baking dish.Cover with foil. Bake 40 minutes.
4. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly.
5. Let stand 5 minutes. Serve with salad!
High Altitude (3500-6500 ft): Heat oven to 375°F.
See SIMPLE! Instead of the green chiles, we used a can of Rotel Mild, and just added some Cajun Spice as well. YUMMY!
