| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
Mexican |
|
8 |
Servings |
INGREDIENTS
| 6 |
oz |
Tortilla chips |
| 1 |
cn |
Reduced fat cream of mushroom soup |
| 1 |
cn |
Reduced fat cream of chicken soup |
| 14 1/2 |
oz |
Mexican tomatoes |
| 1 |
ts |
Chili powder |
| 1/2 |
c |
Chopped onion |
| 16 |
oz |
Fat-free refried beans |
| 6 |
|
Boned and skinned chicken breast halves; cooked and chopped |
| 2 |
c |
Shredded lowfat cheddar cheese |
INSTRUCTIONS
Spray 2 quart casserole with cooking spray. Spread half of the can of
refried beans on the bottom. Coarsely crush the tortilla chips and cover
the beans with 1/3 of the chips. Mix together the soups, tomatoes, chili
powder and onions. Put half of the chopped chicken on top of the chips,
then half the soup mixture, and half of the cheese. Spoon the remaining
beans, 1/3 more of the chips and then layer the remaining chicken and soup
mixture. Top with the final 1/3 of the chips and the remainder of the
cheese. Bake at 350°F for approximately 1 hour.
Per serving: 299 Calories; 10g Fat (28% calories from fat); 28g Protein;
31g Carbohydrate; 47mg Cholesterol; 542mg Sodium
Recipe by: Betsy Burtis
Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
Apr 22, 98
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