Vegetable oil cooking spray 1 can (10 ¾ oz.) 98% fat-free condensed cream of chicken soup 1 can (10 ¾ oz.) 98% fat-free condensed cream of mushroom soup 1 can (10 oz.) red enchilada sauce 1 can (10 oz.) diced tomatoes and green chilies 15 (6-inch) corn tortillas 1 box (9 oz.) cooked chicken strips, cubed 1 bag (8 oz.) low-fat Mexican cheese (1.5g fat per ounce)
Preheat oven to 350 degrees F. Spray a 9x13-inch pan with vegetable oil cooking spray. Set aside. In a large mixing bowl, whisk together soups. Blend in enchilada sauce and tomatoes and green chilies. Spread a small amount (1 ¼ cups) mixture into prepared pan. Place a layer of corn tortillas over sauce, cutting to fit. (Cut three tortillas in half and line edges of pan, placing cut side to edge. Place two whole corn tortillas in center.) Sprinkle half of chicken over tortillas. Spread 1/3 of remaining sauce over chicken. Top with another layer of tortillas. Repeat layers: remaining chicken, half of remaining sauce, remaining tortillas. Top with remaining sauce. Cover with foil. Bake 40 minutes or until bubbly. Remove foil. Sprinkle cheese over top. Return to oven, uncovered, for approximately 3 minutes or until cheese melts. Let stand 15 minutes before serving.