1 tablespoon canola oil
1 large onion, finely chopped
2 ribs celery, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 clove garlic, minced
3 cups chicken breast, cubed and cooked
1 (10.75-ounce) can reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 (10.75-ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 tablespoon chili powder
12 (6-inch) corn tortillas, cut into 1-inch strips
2 cups reduced-fat cheddar cheese, shredded and divided
1 Preheat the oven to 350 degrees F.
2 In a large skillet over medium heat, heat the canola oil.
3 Add the onions, celery, green pepper, and red pepper, sautéing until tender, about 4 to 5 minutes.
4 Add the garlic and cook until fragrant, about 1 minute.
5 Stir in the chicken, cream of celery soup, cream of chicken soup, diced tomatoes and green chiles, and chili powder.
6Line the bottom of a 3-quart baking dish with half of the tortilla strips.
7 Pour in 1/2 of the chicken mixture and 1 cup of the cheddar, in that order, into the baking dish. Make sure the cheese is in an even layer.
8 Repeat the layers.
9 Baked uncovered until bubbly, about 30 to 35 minutes.
10 Serve hot.
Time: 55 minutes
Yield: 8 servings