Name: Chicken Tortilla Bake
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings (1 cup each)
Cuisine: mexican
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)

Directions

1. Preheat oven to 325 degrees 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.
2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
3. 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.

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Chicken Tortilla Bake

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