2 cans cream of mushroom soup
1 can Rotel tomatoes
1 cup sour cream
1 cup milk
1 onion, chopped
1 pound chicken, cooked and shredded
1 bag (11 ounces) tortilla chips
2 cups grated cheddar or Jack cheese
Sliced black olives
2 cans (10 3/4 ounces) reduced-fat-and-sodium cream of mushroom soup
1 can tomatoes with green chilies
1 cup light sour cream
1 cup fat-free chicken broth or skim milk
1 onion, finely chopped
1 pound boneless, skinless chicken breast, cooked and shredded
1 1/4 cups reduced-fat Mexican cheese blend, divided use
12 corn tortillas, cut into 1-inch strips
Sliced green onions
1. Preheat the oven to 350 F. Spray a 9-by-13-inch pan with nonstick cooking spray; set aside.
2. In a large bowl, mix together the soup, tomatoes and chilies, sour cream, chicken broth or milk and onion.
3. Add the chicken, 1 cup of the cheese and the tortilla strips. Mix well to distribute the tortilla pieces evenly and pour into the prepared pan.
4. Bake for 30 minutes, top with the remaining 1/4 cup cheese and bake another 15 minutes. Serve garnished with lettuce, tomatoes, green onions and olives. Makes 6 servings.
Jeanne Jones is the author of 33 cookbooks, most srecently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (58 cents), self-addressed envelope. © King Features Syndicate Inc.