Chicken Tortilla Bake

Chicken Tortilla Bake

A creamy chicken and cheese casserole with bell pepper, onion and spicy tomatoes.

Hands on time: 20 minutes, total time: 60 minutes

This recipe 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, un-drained
2 cups shredded rotisserie chicken or cooked chicken
9 corn tortillas (6 inch), torn into bite-size pieces
1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)
Total cost: $9.45

Directions:
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. 
Stir in broth, soup, un-drained 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.

For more recipes visit ConAgra Foods at www.startmakingchoices.com
 

Nutritional Information (per serving)

Nutritional information provided by www.menucalc.com