1 10oz.Ro*Tel Mild Diced Tomatoes & Green Chiliesundrained
1tablespoonchili powder
2cupscooked chicken breastchopped
10corn tortillascut into quarters
No-Stick Cooking Spray
3cupsshredded Cheddar cheese
½cupSour creamfor topping, divided
Instructions
Preheat the oven to 400 degrees Fahrenheit.
In a sauce pan, melt the butter on medium heat. Then, saute the peppers and onions for 5 minutes mixing occasionally.
While the peppers and onions cook, mix together in a large bowl the cream of chicken and mushroom soups, Ro*Tel, chili powder, and diced chicken breast. Once the onion and peppers are done cooking mix those in too.
Spray a 2 quart glass baking dish with non-stick cooking spray. Then, layer one-third of the corn tortillas, half of the chicken mixture and 1 cup cheese evenly in dish. Repeat by layering once more. Then add the remaining corn tortillas to the top followed by a thick layer of (1 cup) shredded cheese (make sure the cheese covers all the corn tortilla. Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake 5 minutes longer. Remove from the oven, cut into 6 slices and top with a dollop of sour cream. Enjoy immediately.
Notes
Any cream soups can be used here, even low fat or low sodium. If you're feeling fancy, mix up your own creamed soup from scratch.