Chicken Tortilla Bake A creamy chicken and cheese casserole with bell pepper, onion and spicy tomatoes Hands On:20 | Total: 60 | Makes: 6 servings (1 cup each) Ingredients: ◾ PAM® Original No-Stick Cooking Spray ◾ 1 medium green bell pepper, chopped ◾ 1/2 cup chopped yellow onion ◾ 1/2 cup reduced-sodium chicken broth ◾ 1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup ◾ 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained ◾ 2 cups shredded cooked chicken ◾ 9 corn tortillas (6 inch), torn into bite-size pieces ◾ 1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz) Directions 1.Preheat oven to 325°F. 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. 2.Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat. 3.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.
Posted on: Fri, 19 Dec 2014 07:53:12 +0000
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