Chicken Tortilla Spinach Casserole

Chicken Tortilla Spinach Casserole

Cook time: 50 Min Prep time: 20 Min
Serves 8
Calories per serving: 299
Carbohydrates: 22 g
Fat: 9 g
Protein: 29 g

Ingredients:

1 can(s) cream of chicken soup (98% fat free)
1 7oz can(s) chopped green chili peppers
1 8oz c low fat sour cream
1/2 c 1% milk
3 c boneless skinless baked chicken; deboned and cubed or shredded
1 md bell pepper, chopped (I prefer a Pablano pepper)
1 lg tomato, chopped (1 cup)
3/4 c cheddar cheese or mexican cheese blend
¾ c Fat Free Cheddar or Mexican cheese blend
(I use both the fat free and regular to save calories but not compromise taste)
2 bx chopped spinach, thaw & squeeze out water
7 (6 or 7 in) corn tortillas, torn in bite size pieces

Directions

1. Preheat oven to 350 degrees
2. Spray non stick spray into 13 x 9 casserole dish.
3. In large bowl, add cream of chicken soup, sour cream, chopped chilies, milk, green pepper, tomato, corn tortillas, salt & pepper, to taste, 1 cup of cheese, and chopped chicken. The one you buy already baked at the grocery store works good. Stir together and pour half in a 9X13 pan. Then layer the spinach over the top of the mixture and add remaining mixture on top of the spinach. Top with remaining cheese.
4. Bake at 350 degrees for 50 minutes or until cheese browns and the casserole is bubbly.