Categories: Chicken

Ingredients

• 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 8×8-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.

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