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Chicken Tortilla Bake
Chicken Tortilla Bake

Chicken Tortilla Bake

1 Hr(s) 30 Min(s)
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1 serving
Original recipe yields 1 serving
1 large onion, chopped
1 large green bell pepper, chopped
2 cups chopped cooked chicken breasts
1 can (10-ounce) fat-free cream of chicken soup, undiluted
1 can (10-ounce) fat-free cream of mushroom soup, undiluted
1 can (10-ounce) diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 block (8-ounce) reduced-fat cheddar cheese, shredded
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Let's Make It
1
Sauté onion and bell pepper in a large skillet coated with vegetable cooking spray over medium-high heat 5 minutes or until tender.
2
Stir in chicken and next 6 ingredients; remove from heat.
3
Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
4
Bake at 350°F for 30 to 35 minutes or until bubbly.
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