Makes 8 Servings
1 can - 98% fat free cream of chicken soup
1 can - Rotel
8 oz - Fat-free sour cream
1/2 cup - 1% milk
4 - Boneless skinless chicken breasts
8 - Yellow corn tortillas, torn into bite-size pieces
1 - Green bell pepper, chopped
1/2 cup - Shredded sharp cheese
1 can - Campbell Fiesta nacho cheese
1 Tbsp - Cumin
1 Tbsp - Cayenne
1 Tbsp - Chili Powder
Preheat oven to 350 degrees.
1. Mix cumin, cayenne, and chili powder in a small bowl. Place chicken onto a cookie sheet then sprinkle with the seasonings. Cook for 30 minutes or until done.
2. Once the chicken is cooked spray a glass baking dish with cooking spray. In a large bowl, mix cream of chicken soup, rotel, sour cream, milk, and fiesta cheese until blended. Then stir in the chicken, bell pepper, and tortillas.
3. Pour the mixture into the glass baking dish, spread mixture evenly. Cover with foil and bake for 40 minutes. Uncover and add sprinkle the shredded sharp cheese. Bake uncovered for 5 to 10 minutes or until cheese is melted and the mixture is bubbly.
PER SERVING: 395 calories, 26g fat, 639mg sodium, 31g carbs, 23g protein