Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

yummmmmmmmmmmmy & healthy!

Ingredients Nutrition

  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 297.66 g can Healthy Request cream of mushroom soup or 297.66 g can Healthy Request cream of chicken soup
  • 283.49 g can Rotel Tomatoes
  • 170.09 g cubed cooked chicken
  • 4 corn tortillas, torn in pieces
  • 78.07 ml shredded mexican cheese

Directions

  1. Saute pepper and onion in skillet with Pam. Add soup, Rotel tomatoes and chicken. Alternate layers of tortillas and soup mix. Sprinkle cheese on top.
  2. Bake at 325°F for 40 minutes or until hot and bubbly.
  3. Serves 4.
  4. WW Points: 5 pt.
Most Helpful

3 5

Doesn't make the amount in the picture and is pretty spicy. If I make again, I would use shredded chicken, diced tomatoes and flour tortillas.

4 5

4 5

This was yummy! I added chile powder, cumin, and a couple dashes of liquid smoke to the filling. I also used a poblano in place of the green pepper. My husband asked that next time I make it, to leave out the tortillas. He wants to use the filling to make tacos. Very good; thanks!