1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tablespoon chili powder
10 white corn tortillas, cut into 1-inch strips
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LINDZJEANNE.

 

• CINNAMONJOY
  
  
  
  

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  Thanks for adding this to the collection of recipes - It's always nice when I don't have to type out all the ingredients. - 10/12/12
  
  

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