1 Large onion, chopped
l Large green pepper, chopped
Vegetable cooking spray
2 cups chopped or torn cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10 ounce) can fat-free cream of mushroom soup, undiluted
1 (10 ounce) can diced tomato and green chilies
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6 inch) corn tortillas
1 (8 ounce) pkg. reduced-fat Cheddar cheese
Preheat oven to 350 degrees. Saute onion and bell pepper in large
skillet coated with cooking spray over medium-high heat 5 minutes or
until tender. Stir in chicken, undiluted soups, tomatoes and green
chilies, chili powder, pepper and garlic powder. Remove from heat.
Tear tortillas into 1-inch pieces, layer one-third tortilla pieces in
bottom of 13-by-9-inch baking dish coated with cooking spray.
Top with one-third chicken mixture and one-third cheese. Repeat
layers twice. Bake 30-35 minutes or until bubbly.
Note: Freeze assembled casserole up to one month! Thaw and bake!