Ingredients: |
Ingredients: 1 10 ¾ - oz. can reduced sodium condensed cream of mushroom soup
1 10 ¾ - oz. can reduced sodium condensed cream of chicken soup
1 10-oz. can diced tomatoes with green chilies
1 green sweet pepper, chopped ( ¾ cup )
1 medium onion, chopped
1 ½ tsp. chili powder
¼ tsp. ground black pepper
12 6- or 7- inch corn tortillas, cut into thin bite sized strips
3 cups cubed, cooked chicken
1 8-oz. pkg. shredded cheddar cheese (2 cups)
Sliced tomatoes (optional)
Sliced green onions (optional)
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Directions: |
Directions:Combine soups, undrained tomatoes with chilies, green pepper, onion, chili powder, and black pepper. Set aside.
To assemble, sprinkle about one third of the tortilla strips over bottom of an ungreased 3-quart shallow baking dish. Layer half of the chicken over tortilla strips; spoon half of the soup mixture on top. Sprinkle half or the cheese and another one third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
Bake, uncovered, in 350°F over for about 45 min. or until bubble around edges and center is hot. Uncover, sprinkle remaining cheese. Bake 3-4 min. or until cheese is melted. Top with sliced tomatoes and green onions, if desired. Let stand for 10 min. before standing.
Serves: 8
Per Serving: 365 cal., 16g total Fat (7 g sat. fat), 85 mg chol., 752 mg sodium, 28 g carbo., 1 g fiber, 27 g pro. Dietary exchanges: 1 vegetable, 1.5 starch, 3 lean meat, 1 fat. |
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