Ingredients
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2 10-3/4-ounce canscondensed cream of chicken soupsee savings
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1 14-1/2-ounce candiced tomatoes, undrainedsee savings
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1 cupfrozen whole kernel corn, thawedsee savings
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126-inch corn tortillas, cut into stripssee savings
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3 cupsTyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips, thawed and cut into bite-size piecessee savings
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1 cupshredded Mexican cheese blendsee savings
Directions
1.
Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
2.
Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
3.
Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
Serving Suggestion:
Sprinkle with sliced ripe black olives and/or sliced green onions and serve with sour cream.
Nutrition information
Per serving: Calories 306, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 52 mg, Sodium 1,157 mg, Carbohydrate 30 g, Fiber 4 g, Protein 19 g, Daily Values: Vitamin A 8%, Vitamin C 8%, Calcium 14%.
Percent Daily Values are based on a 2,000 calorie diet
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