| 1 | can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup |
| 1 | can (4.5 oz) chopped green chiles |
| 1 | container (8 oz) 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 bell pepper, chopped (1 cup) |
| 1 | large tomato, chopped (1 cup) |
| 1 1/2 | cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz) |
| 1. | Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, 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. |
| Heat oven to 375°F. |
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| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
Nutrition Information:
270 ( 100); 11g ( 5g, 0g); 60mg; 610mg; 22g ( 2g, 4g); 22g 15%; 15%; 20%; 8% 1 1/2 ; 0 ; 0 ; 2 1/2 ; 1 1/2 1 1/2