Here's another from the same source:

Chicken Tortilla Casserole

1 lb boneless, skinless chicken breasts
1 (10 oz) can reduced-fat cream of chicken soup
1 (10 oz) can reduced-fat cream of mushroom soup
4 (12 in) flour tortillas
1 medium onion, cut into 1-inch strips
2 large green bell peppers, cut into 1-inch strips
1 (10 oz) can diced tomatoes with green chilis
1 1/2 cups shredded reduced-fat Cheddar cheese

Combine the chicken with enough water to cover in a saucepan. Cook until tender. Drain, reserving 1/2 cup of the stock. Shred the chicken. Combine the soups with the reserved stock in a bowl and mix well.

Layer the tortillas, chicken, onion, green peppers, soup mixture, undrained tomatoes and cheese, 1/2 at a time in a 9 x 13 inch baking pan sprayed with Pam. Bake at 350 degrees for 30 to 40 minutes or until bubbly.

Serves 8
Nutrients per serving: Cal 325; Prot 23g; Carbo 35g;T Fat 10g (includes 4g saturated fat); Chol 48 mg; Fiber 3g; Sod 788mg

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