Ingredients
1 large onion, finely chopped2 celery ribs, finely chopped1 medium green pepper, finely chopped1 medium sweet red pepper, finely chopped1 tablespoon canola oil1 garlic clove, minced3 cups cubed cooked chicken breast1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 can (10 ounces) diced tomatoes and green chiles, undrained1 tablespoon chili powder12 corn tortillas (6 inches), cut into 1-inch strips2 cups shredded reduced-fat cheddar cheese, divided
Preparation
In a large skillet coated with cooking spray, cook and stir onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
