King Ranch Chicken Lite

Ingredients

6 large chicken breast halves, boneless, skinless
1 cup water
10 ounces corn tortillas, (6-inch)
1 medium onions, diced
1 medium sweet red bell peppers, diced
2 cups velveeta cheese
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder
10 3/4 ounces soup, cream of chicken
10 3/4 ounces soup, cream of mushroom
10 ounces tomatoes, canned chopped, rotel

Directions

Poach chicken in one cup of water for 10 minutes.
Remove the chicken and let cool; reserve broth.
When chicken is cool, shred into pieces.
Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom.
Pour 1/4 cup of broth over tortillas.
Layer with half of each of the chicken, onions and bell pepper.
Repeat to make a second layer with remaining tortillas, stock, chicken and vegetables.
Sprinkle the top with the cheese, garlic and chili powder.
Preheat oven to 350F (180C).
In medium bowl, combine soups and pour over casserole.
Top with the Ro-tel tomatoes.
Bake for about 45 minutes.