Ingredients: 10 oz. boneless, skinless chicken breasts, cooked and diced
12 6-in. corn tortillas, torn into pieces
2 10.7 oz. cans reduced-fat cream of chicken soup
1 10 oz. can Rotel tomatoes
8 oz. Velveeta Light processed cheese
1 bell pepper, chopped
1 onion, chopped
Nonstick cooking spray
Preheat oven to 350° F. In medium saucepan, heat soup, tomatoes and cheese until cheese is melted. Sauté bell pepper and onion in nonstick skillet with 1/4 cup of water or broth until tender. Stir into soup mixture; add chicken and tortillas. Pour into 9x13-inch baking dish coated with cooking spray. Bake 30 minutes. Serves 8.
Nutritional Information: 243 Calories; 7g Fat (24.9% calories from fat); 20g Protein; 26g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 989mg Sodium.