Layered Mexican Chicken Pie
|99% fat free condensed cream of mushroom soup with 1/3 less salt||10 1⁄4 Ounce (1 Can)|
|Fat free plain yogurt||1 Cup (16 tbs)|
|Canned diced green chili peppers||4 Ounce, drained (1 Can)|
|Finely chopped green peppers||1⁄3 Cup (5.33 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Shredded cooked chicken breast||4 Cup (64 tbs), or cut|
|Finely shredded reduced fat sharp cheddar cheese||8 Ounce (2 Cups)|
Preheat the oven to 350°.
In a medium bowl, stir together the condensed soup and yogurt until well combined.
Then stir in the chili peppers, green peppers, onions and garlic.
Lightly spray a 9" pie plate with no-stick spray.
Spoon a thin layer of the soup mixture on the bottom of the pie plate.
Top with three of the tortillas, overlapping the tortillas to fit.
Layer with half each of the soup mixture, chicken, and cheese.
Place the remaining tortillas on top and repeat layering with the remaining soup mixture, chicken and cheese.
Bake about 35 minutes or until heated through.