Ingredients
2
tablespoons canola oil
2
teaspoons chili powder
1
teaspoon ground cumin
1/2
teaspoon salt
1
clove garlic, finely chopped
1
lb boneless skinless chicken breasts, cut into thin strips
1
medium onion, cut into thin wedges
1
medium green bell pepper, cut into strips
1
to 2 medium jalapeño chiles, seeded, finely chopped
12
soft yellow corn tortillas (6 inch; 10 oz), cut into 1-inch strips
1/2
cup shredded reduced-fat Cheddar cheese (2 oz)
1
cup reduced-fat sour cream
3
tablespoons chopped fresh cilantro
1/4
teaspoon ground red pepper (cayenne)
1
carton (8 oz) fat-free egg product (1 cup)
3/4
cup fat-free (skim) milk
1
can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 45% less sodium
1
medium tomato, chopped
Preparation
In small bowl, stir together oil, chili powder, cumin, salt and garlic. Place chicken in resealable food-storage plastic bag; add chili powder mixture. Seal bag and shake to coat chicken with spices. Refrigerate 30 minutes.
Heat 10-inch nonstick skillet over medium-high heat. Add chicken mixture; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Transfer from skillet to plate. In same skillet, cook onion, bell pepper and chiles over medium-high heat 5 to 7 minutes, stirring frequently, until crisp-tender.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange half of the tortilla strips in baking dish. Top with chicken, half of the vegetable mixture and 1/4 cup of the cheese. Repeat layers with remaining tortilla strips, vegetables and 1/4 cup cheese. In medium bowl, stir sour cream, 2 tablespoons of the cilantro, the red pepper, egg product, milk and soup with whisk. Pour over chicken mixture. Cover; refrigerate 2 hours or overnight.
Heat oven to 350°F. Uncover baking dish. Bake 48 to 52 minutes or until egg mixture is set. Sprinkle with tomato and remaining 1 tablespoon cilantro. Let stand 5 minutes before serving.
