Recipes Mexican Chicken (Entree)

Number of Servings
    • 8 ounces cooked chicken breast, cut into strips
    • 1 large onion, chopped
    • 1 bell pepper, chopped
    • 2 cans reduced fat cream of chicken soup
    • 1 can diced Rotel tomatoes
    • 1/2 pound (8 oz) Velveeta Light Cheese
    • 12 extra thin corn tortillas

Preheat oven to 350 degrees. Open all cans and drain juice from tomatoes. Saute onions and peppers with one tablespoon of water in a large heavy pot.
Add all other ingredients (except tortillas) to pot and heat slowly until cheese is melted and it looks really creamy.
Rip the tortillas in pieces and mix them into the sauce mixture. Prepare a 9x13" baking dish with cooking spray. Pour mixture into prepared dish and bake at 350 degrees for 30 minutes.

Nutrition Information

245 Calories; 7g Fat (28.0% calories from fat); 18g Protein; 24g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 953mg Sodium.