Ingredients:

One 16 ounce can, stewed tomatoes
1 1/2 cup picante sauce, divided
3 cups skinless chicken, shredded or diced
1 bell pepper, chopped
1/2 clove of garlic, minced
12 flour tortillas
1/2 cup shredded lite Monterey Jack Cheese
1/2 cup shredded part skim mozzarella cheese

Methods:

Cook picante sauce, chicken, and garlic in a skillet until the chicken is heated. Mix ingredients together in a casserole dish and bake in oven at 350°F for 45 minutes.