I found this on the "Eat Better America" website. This may be a copyright infringement;
if so I'll remove it, if asked to do so.
58% less sat fat • 50% less fat • 27% fewer calories than the original recipe—see the comparison. Smart ingredient changes keep the flavor but cut the fat by 11 grams per serving in this Mexican-inspired easy-mix oven bake. Fromeatbetteramerica.
prep time:20 min
start to finish:1 hr 15 min
can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
can (4.5 oz) chopped green chiles
container (8 oz) fat-free sour cream
cup fat-free (skim) milk
teaspoons chili powder
teaspoon ground cumin
cups shredded cooked chicken breast
yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin 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.
High Altitude (3500-6500 ft):Heat oven to 375°F.
1 Serving:Calories270 (Calories from Fat100); Total Fat11g (Saturated Fat5g, Trans Fat0g);Cholesterol60mg; Sodium610mg; Total Carbohydrate22g (Dietary Fiber2g, Sugars4g); Protein22g Percent Daily Value*:Vitamin A15%; Vitamin C15%; Calcium20%; Iron8% Exchanges:1 1/2Starch; 0Other Carbohydrate; 0Vegetable; 2 1/2Very Lean Meat; 1 1/2FatCarbohydrate Choices:1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.