King Ranch Chicken

One of my husband's favorites and very easy to make, though it does have to bake for a while.

• 10 oz can chicken breast chunks, drained
• 1 can fat free cream of mushroom soup
• 1 can fat free cream of chicken soup
• 1 can Rotel tomatoes
• 8 corn tortillas, cut into fourths
• 1c fat free shredded cheddar
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1/2 c celery, chopped
• salt and pepper to taste

1) Saute onions, garlic, and celery in a nonstick skillet over medium heat, after coating with cooking spray. Heat until tender. Add soups, rotel tomatoes and chicken. Heat and mix thoroughly, add salt and pepper to taste.

2) Spray a casserole dish with cooking spray. Line the bottom of the dish with half of the pieces of corn tortillas. Pour half of chicken mixture over tortillas. Then sprinkle half of cheese over the top of that. Repeat layers ending with cheese. Cover with foil.

3) Bake at 350 degrees for 30 min, covered. Uncover and bake for an additional 10 min. Let stand five min before serving.

6 servings, 4 points each