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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a traditional south Texas recipe. It freezes well and it is YUMMY! Ingredients:
1 cup onion, diced |
1 cup green bell pepper, diced |
1 cup red bell pepper, diced |
1 cup celery, diced |
1 can low-fat cream of celery soup |
1 can 98% fat-free cream of chicken soup |
1 lb low-fat cheddar cheese |
2 cups cooked chicken |
1 can rotel tomatoes with green chili |
1 clove garlic, minced |
2 tablespoons chili powder |
1 tablespoon chicken broth |
12 corn tortillas, torn in strips |
Directions:
1. In a large pan sprayed with cooking spray, saute onion, bell peppers, garlic and celery.
2. Add soups, tomatoes, chiles, spices and chicken broth.
3. Line bottom of 9x13 pan with tortilla strips.
4. Spread half of chicken over tortillas and top with sauce, then half of cheese.
5. Cover with another layer of tortillas, chicken, sauce and cheese.
6. Bake at 350 degrees for 30 minutes or until bubbly.
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