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Ingredients
  •  
    PAMŪ Original No-Stick Cooking Spray
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  • medium green bell pepper, chopped
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  • 1/2 cup
    chopped yellow onion
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  • 1/2 cup
    reduced-sodium chicken broth
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  • 1 10-3/4-ounce can
    condensed reduced-fat cream of mushroom soup
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  • 1 10-ounce can
    Ro*TelŪ Original Diced Tomatoes & Green Chilies, undrained
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  • 2 cups
    shredded cooked chicken
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  • corn tortillas (6 inch), torn into bite-size pieces
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  • 1 cup
    shredded reduced fat Colby Jack cheese (1 cup = 4 oz)
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Directions
1.
Preheat oven to 325 degrees F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
2.
Stir in broth, soup, undrained tomatoes, and chicken; blend well. Bring to a boil; remove from heat.
3.
Layer 1/3 each of the tortilla pieces, chicken mixture, and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

Nutrition information
Per serving: Calories 255, Total Fat 9 g, Saturated Fat 4 g, Sodium 694 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 3 g, Protein 22 g, Calcium 328 mg, Iron 1 mg. Daily Values: Vitamin C 30%. Percent Daily Values are based on a 2,000 calorie diet
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