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Ingredients
- Ten 6 inch fat-free corn tortillas, halved
- 3 cups cubed cooked skinless chicken breasts
- 1 cup fresh or thawed frozen corn kernels
- 1 onion, chopped
- 1/2 green pepper, seeded and diced
- 1 14 1/2 oz can stewed tomatoes (no salt added)
- 1 10 oz can diced tomatoes and green chiles
- 1 cup shredded reduced-fat cheddar cheese
Details
Servings 6
Preparation
Step 1
1. Preheat oven to 350 degrees. Spray a 13X9 inch baking pan with nonstick cooking spray.
2. Line the bottom of the pan with half of the tortillas; layer with the chicken, corn, onion, pepper and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and chiles over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.
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