Crock Pot Mexican Chicken

Categories: Casseroles, Chicken, Crockpot, Mexican, 6 points
Yield: 8 servings

6 oz Baked tortilla chips;
-slightly crushed
1 cn Reduced fat cream of
-mushroom soup
1 cn Reduced fat cream of chicken
-soup
1 c Fat-free chicken broth
14 1/2 oz Mexican tomatoes
1 ts Chili powder
1/2 c Onion; chopped
1 c Long-grain white rice
9 oz Cooked chicken breast
-strips; Tyson
2 c Lowfat cheddar cheese;
-grated

Spray crock pot with non-stick cooking spray and cover bottom of pot
with 1/2 of the slightly crushed chips. Combine soups, broth, and
chili powder in a separate bowl. Add tomatoes, rice and onion - stir
to combine. Layer half of the following ingredients over chips in the
following order: chicken, soup mixture, cheese. Layer once more with
rest of ingredients beginning with chips and ending with cheese. Cook
on high in crock pot for three hours.

Message From Laurie Campbell to The TNT Recipes
List.

Betsy's notes: Made 9/19/99. Original recipe called for 8 oz regular
tortilla chips, regular soups, and 3 cups of cheese. I made the lowfat
adaptations and made the addition of the rice because I thought it
would be too liquid-y as it was. I was prepared to use 3 cups of
cheese, but the 2 cups seemed to be plenty (and I love cheese!). Per
serving: 297 Calories; 4g Fat (15% calories from fat); 19g Protein;
39g Carbohydrate; 26mg Cholesterol; 700mg Sodium

NOTES : 6 WW points

Recipe by: Brenda Yeager, with adaptations by Betsy Burtis

Posted to EAT-LF Digest by Betsy Burtis on
Sep 21, 1999,

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