Categories: Dinner

Ingredients

• 1 can 98% fat-free 45% less sodium condensed cream of chicken soup (10 3/4 oz)
• 1 8 oz. container fat-free sour cream
• 1/2 cup skim milk
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 2 1/2 cups shredded cooked chicken breast
• 8 yellow corn tortillas(6 to 7 inch), torn into bite sized pieces
• 1 medium green bell pepper, chopped (1 cup)
• 1 large tomato, chopped (1 cup)
• 1 1/2 cups shredded sharp cheddar cheese or mexician cheese blend (6 oz)

Directions

1. Heat oven to 350 degrees. Spray 13×9 glass baking dish with cooking spray. In large bowl,mix soup, sour cream, milk, chili powder and cumin until well 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.

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