1/2 medium onion, chopped
1 can reduced-fat condensed cream of mushroom soup
1 10-ounce can diced tomatoes
6-ounces cubed chicken, cooked
4 corn tortillas, torn into pieces
1/3 cup shredded Mexican cheese
Saute pepper and onion in skillet with non-stick cooking spray.
Add soup, tomatoes, and chicken.
Alternate layers of tortillas and soup mix.
Sprinkle cheese on top.
Bake at 325 degrees for 40 minutes or until hot and bubbly.
Makes 4 servings
Weight Watchers points: 5 per serving
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