- Preheat oven to 350°F. Heat butter in a small skillet over medium heat. Add onion, bell pepper and garlic; cook, stirring, until tender. Stir in chili powder and cumin; remove skillet from heat.
- In a blender combine broth, mushroom soup, tomatoes and 1 tablespoon of the onion mixture. Cover and blend on low speed until smooth.
- In a rectangular 3-quart baking dish, layer half the soup mixture, half the torn tortillas, half the chicken, half the remaining onion mixture, and half the cheese. Repeat layers with remaining ingredients.
- Bake, uncovered, 45 minutes or until heated through and lightly browned. Remove from oven and let stand 5 to 10 minutes before cutting into squares to serve.
View all nutritional information
Calories 462, Calories Fat 227, Total Fat 25g, Saturated Fat 11g, Cholesterol 102mg, Sodium 1162mg, Carbohydrate 30g, Protein 30g
|Calories (fat) extra||49|
|Total Fat (extra)||38|
|Saturated Fat (extra)||60|
|Vitamin A (extra)||20|
|Vitamin C (extra)||30|