Ingredients
10 corn tortillas
1 pound cubed, cooked chicken (season with package of taco seasoning when cooking)
1 pound cubed, cooked chicken (season with package of taco seasoning when cooking)
12 oz shredded fat-free cheddar
1 can Healthy Request Cream of Chicken Soup
1 can Fat-free/reduced-fat Cheddar Cheese Soup
1 can Ro-tel tomatoes
1 ¼ cup skim milk
1 cup chopped onion (don't spend time chopping an onion - buy a bag of chopped onion in the freezer section)
1 can Healthy Request Cream of Chicken Soup
1 can Fat-free/reduced-fat Cheddar Cheese Soup
1 can Ro-tel tomatoes
1 ¼ cup skim milk
1 cup chopped onion (don't spend time chopping an onion - buy a bag of chopped onion in the freezer section)
Directions
Tear tortillas into 1” strips (Instead, I stack the tortillas up and use a pizza cutter to section them into strips.). In baking dish, alternate layers: Tortillas, meat and cheese, reserving ½ cup cheese. Combine remaining ingredients and pour over layers. Top with ½ cup of cheese. Bake covered at 350* for 20 minutes. Uncover and bake 10 minutes more.
Tear tortillas into 1” strips (Instead, I stack the tortillas up and use a pizza cutter to section them into strips.). In baking dish, alternate layers: Tortillas, meat and cheese, reserving ½ cup cheese. Combine remaining ingredients and pour over layers. Top with ½ cup of cheese. Bake covered at 350* for 20 minutes. Uncover and bake 10 minutes more.
This is a Weight Watchers recipe that I've made quite a few times this year. It's pretty yummy and everyone has enjoyed it, but I get the best reviews when I skip out on the WW part and use regular cheddar cheese (and a lot more than 12 oz. - enough to cover each layer). It's one of the meals I freeze each month. In March, I made two of them since we were expecting company, and they were both gone quickly.
1 comment:
Sounds yum! I might have to try that one!
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