• Cooking Time:
  • Servings: 12
  • Preparation Time:


This tasty recipe makes 12 3-point servings.


  • 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


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

Categories: Casserole  Main Dish  Oven  Poultry 
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