Chicken Tortilla Casserole

• 1 can fat free condensed (10 3/4 oz) cream of chicken soup
• 1 can (4.5 oz) chooped green chilis
• 1 8oz container of light sour cream
• 1/2 cup skim milk
• 2 1/2 cups shredded sharp chedder or mexicam cheese blend
• 2 1/2 cups shredded cooked chicken breast
• 8 yellow corn tortillas 6 or 7 in torn into bite size pieces
• 1 med green bell pepper chopped (1 cup)
• 1 lg tomato chopped (1 cup)

1. 1. Heat oven to 350F, spray 13x9 in glass baking dish with vegtable spray. In large bowl mix soup, chilies, sour cream and milk until blended. Stir in chicken, tortillas and bell peppers. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish
2. 2. Cover with foil. Bake 40 min. Uncover, sprinkle with remaining 1/2 cup cheese. Bake uncovered 5-10 min longer until cheese is melted and mixture is bubbly.
3. Let stand 5 min. Serve and enjoy!

condensed, green chilis, sour cream, milk, chedder, chicken, corn tortillas, green bell pepper, tomato

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-casserole-1274866 (may not work)