Healthified Chicken Tortilla Casserole

 

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.