1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 jalapeno pepper, finely chopped
4 cups shredded rotisserie chicken
2 cups shredded Mexican cheese blend, divided
1 green onion, thinly sliced
Tortilla or corn chips
In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside.
In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with green onion and remaining cheese blend.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
1/4 cup: 103 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 209 mg sodium, 2 g carbohydrate (0 sugars, 0 fiber), 8 g protein.