Tortillia Chicken Casserrole

1 can (10.75 oz)  condensed cream of chicken soup

1 can (4.5 oz)   chopped green chiles

1 container (8 oz)   fat-free sour cream

1/2 cup   fat-free (skim) milk I use what type of milk I have on hand.

2 1/2 cups   shredded cooked chicken breast (Left over chicken from the night before

8   yellow corn tortillas (6 or 7 inch), torn into bite-size pieces

1 medium   green bell pepper, chopped (1 cup)  (I use colored bell peppers)

1 large   tomato, chopped (1 cup)

1 1/2 cups   shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

 

 

Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.