Chicken Tortilla Bake

In honor of baseball season starting up, I have decided to throw you all a curve ball and post two recipes in one week! I know, GASP, right! GO REDS!!

Ingredients

• 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 (its doesn't have to be the original, it can be witch ever Ro-Tel you like, I used mild)
• 2 cups shredded cooked chicken
• 9 whole wheat 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 325F

2. Spray 8x8 inch baking dish and medium skillet with cooking spray, heat skillet over medium-high heat

3. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times

4. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat. 5. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish.6. Repeat layers two more times.

7. Bake uncovered for 40 minutes or until hot and bubbly.

Hubby's Yum-O Meter:

(On a scale of 1 to 10)

9

For Six Servings (1 cup each)
Nutrient Analysis – per serving
Calories: 249
Total Fat: 8g
Sat Fat: 3g
Chol: 41mg
Sodium: 710mg
Total Carb: 25g
Fiber: 4g
Sugars: 3g
Protein: 18g

* I served my tortilla bake with spanish style rice and a small garden salad. This recipe was originally found here.