2 pounds, frozen boneless skinless chicken breasts, cooked and chopped
2 red and/or green bell peppers, finely chopped
1 yellow onion, chopped
1 (14.5 ounce) can Healthy Choice Cream of Chicken Soup
1 (15 ounce) canned Tomatoes with Green Chiles
12 Corn Tortillas, halved
1 bunch Swiss Chard, thick stems removed, leaves chopped
2 ½ cups Shredded Mexican Blend cheese, low fat
Preheat the oven to 350°F. In a large bowl, combine peppers, onion, soup and tomatoes. Layer one-third of the tortillas in the bottom of an oiled 9x13-inch casserole dish. Top with one third of the chard, one-third of the cooked chicken, one-third of the vegetable mixture and one-third of the cheese. Repeat process two more times and bake, uncovered, until bubbly and golden brown,
50 to 60 minutes.
Per Serving: 320 calories (60 from fat), 7g total fat, 2.5g saturated fat, 85mg cholesterol, 890mg
sodium, 27g carbohydrate (5g dietary fiber, 3g sugar), 38g protein
A slightly healthier version of a classic Texas dish, loaded with flavor and mild enough for any
crowd. Assemble up to a day in advance or cover tightly and freeze unbaked. To cook, thaw
overnight in the refrigerator before baking.