Chicken Tortilla Bake

Pre-heat oven to 325 degrees
Makes 6 servings

Ingredients:

No-Stick Cooking Spray
1 medium bell pepper, chopped
1/2 cup chopped yellow onion
1/2 cup chicken broth
1 can (10 1/4 oz) condensed cream of mushroom soup
1 can (10 oz) ROTEL Original Diced Tomatoes & Green Chilies, undrained
2 cups shredded cooked chicken
9 corn tortillas (6 inch), torn into bite-size pieces
1 cup shredded Colby Jack cheese (1 cup = 4 oz)

Directions:

Preheat oven to 325 degrees. Spray 8X8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium=high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times. Stir in broth, soup,m undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

Can be served with sour cream, refried beans and a salad for a complete meal.

Variations:

To make this low fat, use reduced fat cream of mushroom soup and reduced fat cheese.
Ground turkey or ground beef can be used instead of chicken.
Diced tomatoes can be substituted for Rotel tomatoes to make it less spicey.


This recipe can be doubled easily.