Serves: 6
Start to Finish: 40 minutes

¼	cup butter
½	cup finely chopped onion
1	small can mild green chilies
1	can cream of chicken soup (undiluted)
1	can cream of mushroom soup (undiluted)
1	can tomatoes with green chilies
2	cups cooked chicken
¼	cup sour cream
½	teaspoon garlic powder
½	teaspoon cumin
½	teaspoon salt
¼	teaspoon black pepper
10	corn tortillas, torn into pieces
8	ounces shredded cheddar cheese

1. Preheat oven to 375°F.  Coat 13×9-inch pan or casserole dish with cooking spray.
2. Melt butter in medium skillet over medium-high heat. Add onions and peppers.  Sauté until soft, about 7 minutes. Add soups, tomatoes, chicken, sour cream and spices. Simmer and stir until combined well and heated through.
3. Add half of the tortilla pieces to bottom of prepared pan.  Add half of chicken and top with half of the soup mixture.  Sprinkle with half of cheese.  Repeat layers, ending in cheese.
4. Bake 20 to 25 minutes, until cheese is melted and casserole is heated throughout.

Per Serving: 514 cal., 31.7 g fat (14.2 g sat. fat), 66 mg chol., 1338.1 mg sodium, 232.3 mg pot., 28.4 g carb., 4.2 g sugar, 5.5 g fiber, 22.2 g pro.