Categories: Meals

Ingredients

• 1 tbsp. light butter
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 garlic clove, pressed
• 2 (10 oz.) cans tomatoes with green chiles, drained
• 10.5 oz. can cream of mushroom soup
• 10.5 oz. can cream of chicken soup
• 2 (4.5 oz.) cans chopped green chiles, undrained
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 4 cups shredded deli roasted chicken
• 6 (8-inch) whole wheat flour tortillas, cut into 1/2-inch strips and toasted
• 3 cups shredded sharp Cheddar cheese, divided
• Garnish: chopped tomatoes, sliced jalapeno

Directions

1. Preheat oven to 350. Lightly spray a 13×9-inch baking dish with cooking spray.

2. In a large skillet, melt butter over medium-high heat. Add onion; cook until tender, 6-7 minutes. Add bell pepper and garlic; cook for 3-4 minutes. Add tomatoes with chiles, soups, green chiles, cumin, chili powder and oregano; cook for 8 minutes, stirring occasionally. Stir in chicken.

3. Layer half of chicken mixture in prepared pan. Top with half of toasted tortilla strips and 1 cup Cheddar. Repeat layers once. Top with remaining 1 cup Cheddar.

4. Bake, covered, for 45 minutes. Uncover and bake until bubbly, 10-15 minutes more. Let stand for 10 minutes before serving. Garnish with tomatoes and jalapeno.

Email to a friend | Print this recipe | Back