Southwestern meal with a kick to it. We like it served with low fat tortilla chips on the side. Guacamole is great also! You can easily cut down on prep time by purchasing a pre-cooked, roasted chicken and make some chicken broth on the side for dipping the tortillas in. I've even used water in a pinch and it works fine!

Ingredients

1	cup chicken
12	corn tortillas, quartered
1	green bell pepper, chopped
1	onion, chopped
1/2	lb. cheddar
1 1/2	T. chili powder
1	T. garlic powder
2	T. unsalted butter
10	ounce campbell's 98% fat free cream of mushroom soup
10	ounce campbell's 98% fat free cream of chicken soup [81684
10	ounce rotel

Directions

1. Boil chicken, debone and set broth aside
   
   
2. Preheat oven to 350 degrees F. Saute veggies in butter until softened and opaque (I sub butter with smart balance light butter)
   
   
3. Mix together, in a large cowl, bite sized pieces of cooked chicken, vegetables & butter mixture, cheese (reserve some for garnish), seasonings, soups and rotel tomatoes. (I use the mild diced Rotel)
   
   
4. Dip tortillas in chicken broth until very soft.
   
   
5. Spray 9 x 13 dish with Light cooking spray of your choice. (I use Smart Balance). Put a thin layer of tortillas on the bottom of dish until covered. Pour chicken mixture on top of the tortilla layer, repeat layer of tortillas. Mix any remaining tortillas into the chicken mixture. Top the final layer of tortillas with the remaining chicken mixture and remaining cheese.
   
   
6. Bake at 350 F. for 40-50 minutes.
   
   

Categories

Chicken, Main Dish, American-Southwestern, Bake, Saute

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar High in calcium Very high in vitamin C