Tex Mex Creamy Chicken Casserole

• 1/4 cup Country Crock(R) Spread, melted
• 2 cups shredded cooked chicken
• 1 can (14.75 oz.) creamed corn
• 1 can (10 oz.) diced tomatoes with green chilies*
• 1 cup shredded low fat cheddar cheese, divided
• 3 tablespoons chopped fresh cilantro
• 6 corn tortillas, cut in half

1. Preheat oven to 375u0b0 and spray 11 x 7 inch baking pan with no-stick spray.
2. Combine melted Country Crock(R) Spread, chicken, corn, tomatoes, 1/2 cup cheese and cilantro in large bowl.
3. Layer 6 tortilla halves in baking pan and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture. Top with remaining cheese.
4. Cover with foil and bake 20 minutes. Uncover and cook an additional 10 minutes or until tortillas are tender when pierced with a knife.
5. *Such as Ro*Tel brand

country, chicken, corn, tomatoes, cheddar cheese, fresh cilantro, corn tortillas

Taken from www.myrecipes.com/recipe/country-crock-tex-mex-chicken-casserole (may not work)