Chicken Enchilada Casserole - cooking recipe

Ingredients

10 fat free corn tortillas
3 cups boneless chicken breasts, cooked and shredded
1 cup frozen corn
1 medium onion, diced
1/2 green pepper, diced
1 (14 1/2 ounce) can stewed tomatoes
1 (10 ounce) can diced tomatoes and green chilies
1 cup reduced-fat cheddar cheese, shredded

Preparation

Preheat oven to 350.
Spray a 13X9 baking pan with nonstick cooking spray.
Line bottom of pan with half of the tortillas; layer with the chicken, corn, onion, peppers, and stewed tomatoes.
Cover with remaining tortillas.
Pour tomatoes and green chiles on top.
Cover with foil and bake 35 minutes.
Uncover, sprinkle with cheese and bake about 10 minutes more, until cheese is melted.