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Mexican Chicken *

Source of Recipe

First Place


List of Ingredients


Serves: 8
Exchanges: 2 meats, 2 bread, 1 vegetable, 3/4 fat

Ingredients:
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


Preparation:
Preheat oven to 350 degrees. Open all cans and drain juice from tomatoes. Sauté 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.




Recipe