Healthified chicken tortilla casserole

HEALTHIFIED CHICKEN TORTILLA CASSEROLE

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

makes:8 servings

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1	can (10 3/4 oz) 98% fat free 45% less sodium 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
1 1/2	teaspoons chili powder
1/2	teaspoon ground cumin
2 1/2	cups shredded cooked chicken breast
8	yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1	medium green bell pepper, chopped (1 cup)
1	large tomato, chopped (1 cup)
1 1/2	cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

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1.	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.
2.	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.

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Nutritional Information

1 Serving: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g);Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein22g Percent Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8% Exchanges: 1 1/2Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.