Chicken Tortilla Bake
20Prep Time Minutes
60Total Time Minutes
8Number of 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)
|% Daily Value|
|Total Fat||9 g||14%|
|Saturated Fat||4 g||19%|
|Dietary Fiber||3 g||14%|
|Vitamin C||20 mg||33%|
|Vitamin A||548 iu||11%|
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, undrained 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.