10 chicken tenderloins
2 (10 oz. ea.) cans cream of mushroom soup (low sodium)
2 (10 oz. ea.) cans cream of chicken soup (low sodium, reduced fat)
2 (10 oz. ea.) cans mild Rotel (drained)
extra virgin olive oil (EVOO)
1 env. Old El Paso taco seasoning (low sodium)
white wine or low sodium chicken broth
salt and pepper, to taste
minced garlic
whole wheat tortilla shells
1 (8 oz.) bag shredded cheese (Mexican fiesta, Weight Watchers)

Combine in a large bowl, cream of mushroom soup, cream of chicken soup and drained Rotel. Add salt, pepper and minced garlic to taste. Set aside.

Drizzle extra virgin olive oil in frying pan. Heat frying pan to middle-high heat. Add chicken tenderloins. Sprinkle with a little less than 1/2 of the Old El Paso taco seasoning. Flip chicken and sprinkle with almost all of the rest of taco seasoning. When chicken is done through, deglaze pan with white wine or chicken broth. Add the remainder of the taco seasoning. Cook for 2 to 3 more minutes. Remove chicken, shred it, and add to mixture in bowl.

Spray 9x13-inch dish with non-stick cooking spray (Pam). Place two tortilla shells in the bottom of the pan. Spread chicken mixture across shells. Sprinkle with Mexican style cheese. Repeat and create a total of three layers.

Bake at 350°F for 30 to 45 minutes or until warmed through and bubbly.

Submitted by: Jenny Box