Written by: Siri Stevens

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1 large onion, finely chopped

2 celery ribs, finely chopped

1 medium green pepper, finely chopped

1 medium sweet red pepper, finely chopped

1 tablespoon canola oil

1 garlic clove, minced

3 cups cubed cooked chicken breast

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 tablespoon chili powder

12 corn tortillas (6 inches), cut into 1-inch strips

2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

 

Directions

In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.

Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.