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Ingredients
- 2 cups chicken breast meat, cooked and chopped or shredded
- 1 can reduced fat cream of mushroom soup
- 1 can reduced fat cream of chicken soup
- 1 can Rotel tomatoes (I use the “milder” version being of tender tongue)
- 8 corn tortillas cut in fourths
- 1 cup Sargento light shredded Mexican cheese or brand of choice
- 1 onion chopped
- 4 cloves garlic minced
- ½ cup chopped celery
- 1 small can of sliced black olives
- salt and pepper to taste
Preparation
Step 1
Saute onion, garlic and celery in a nonstick pan coated with cooking spray. Add soups and Rotel tomatoes and heat. Add salt and pepper to taste.
Spray 9x12 pan with cooking spray. Layer ½ of tortillas in bottom. Pour ½ of soup mixture over tortillas. Sprinkle ½ chicken and ½ cheese over soup mixture. Repeat layers ending with cheese.
Cover with foil and bake at 350 degrees for 40 minutes . Uncover and cook additional 10 minutes.
In true Diane fashion, I usually add a bit more chicken and cheese.