King Ranch Chicken

• 1/4 cup lowfat margarine
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 10 3/4 ounces low-fat cream of mushroom soup
• 10 3/4 ounces low-fat cream of chicken soup
• 14 1/2 ounces ro-tel tomatoes and green chilies
• 2 cups cooked chicken, cubed
• 12 corn tortillas
• 2 cups low-fat cheddar cheese, shredded

1. Tear the corn tortillas into bite sized pieces.
2. Set aside.
3. In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes.
4. Add soups, Ro-Tel tomatoes (with green chilies) and chicken, stirring until well blended.
5. Spray a 9x13" pan with Pam.
6. Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers.
7. Bake 40 minutes at 325 or until hot and bubbling.

margarine, green bell pepper, onion, lowfat cream of mushroom soup, lowfat cream of chicken soup, rotel, chicken, corn tortillas, lowfat

Taken from www.food.com/recipe/king-ranch-chicken-66165 (may not work)