Servings: 8
Prep Time: 20 mins
Total Time: 1 hr 15 mins
ingredients
1 10 3/4 ounce can 98% fat-free, 45% less-sodium, condensed cream of chicken soup
1 4 1/2 ounce can shopped green chiles
1 8 ounce container 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 pepper chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
directions
1.
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In largebowl, 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. Spoon and spread mixture in baking dish.
2.
Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
Tip:
1.
High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
nutrition information
Per Serving: cal. (kcal) 270, Fat, total (g) 11, chol. (mg) 60, sat. fat (g) 5, carb. (g) 22, fiber (g) 2, sugar (g) 4, pro. (g) 22, vit. A (IU) 729, vit. C (mg) 9, sodium (mg) 610, calcium (mg) 202, iron (mg) 1, Starch () 2, Very Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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