Busy Day El Rancho Chicken

By june

Ingredients

• 1 10 3/4-oz can reduced-sodium condensed cream of mushroom soup
• 1 10 3/4-oz can reduced-sodium condensed cream of chicken soup
• 1 10-oz can diced tomatoes with green chilies
• 1 medium, green sweet pepper, chopped (3/4 cup)
• 1 medium onion, chopped (1/2 cup)
• 1 1/2 tsp chili powder
• 1/4 tsp ground black pepper
• 12 6- or 7-inch corn tortillas, cut into thin bite-size strips
• 3 cups cubed chicken
• 1 8-oz pkg (2 cups) shredded cheddar cheese

Details

Servings 8

Preparation

Step 1

Combine soups, undrained tomatoes with chilies, green pepper, onion, chili powder, and black pepper. Set aside.
To assemble, sprinkle about one-third of the tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
Bake, uncovered, in 350 degree oven about 45 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with remaining cheese. Bake 3 to 4 minutes more or until cheese is melted. Top with sliced tomatoes and green onions, if desired. Let stand 10 minutes before serving.

Per serving: 365 cal., 16 g total fat (7 g sat. fat), 85 mg chol., 752 mg sodium, 28 g carbo., 1 g fiber, and 27 g pro.