• Servings: 12
• 12 med corn tortillas
• 12 oz. cooked chicken breast
• 8 oz. Velveeta Light Cheese
• 2 cans 98% FF cream of chicken soup
• 1/2 cup FF chicken broth
• 10 oz can diced Rotel tomatoes
• 1 medium stalk celery
• 1 medium onion
• 1 medium bell pepper
• 1 Tablespoon chili powder

1. Chop onion, celery and bell pepper. Sauté onion, celery and bell
2. pepper in large skillet or pan with cooking spray. Add soup, broth,
3. tomatoes and chili powder. Mix well, and heat on low until bubbly. Cube
4. cooked chicken. Add chicken and Velveeta to mixture and continue to
5. heat until cheese melts. Spray a 9x13 pan with cooking spray. Cut
6. tortillas into quarters and place a layer in the pan. Top with chicken
7. mixture and repeat twice, ending chicken mixture on top. Bake 375
8. degrees for 20-30 minutes or until bubbly and brown on top. Makes 12
9. servings.

This tasty recipe makes 12 3-point servings.