Post by Peacefire on Aug 15, 2003 12:45:12 GMT -5
Chicken Enchilada Casserole
10 6 inch fat-free corn tortillas -- halved
3 cups skinless boneless chicken breast -- cooked and cubed
1 cup fresh or thawed frozen corn kernels
1 onion -- chopped
1/2 green bell pepper -- seeded and diced
1 14.5 oz can stewed tomatoes -- no salt added
1 10 oz can diced tomatoes and green chiles
1 cup reduced fat cheddar cheese -- shredded
1. Preheat the oven to 350. Spray a 13 X 9 inch baking pan with nonstick cooking spray.
2. Line the bottom of the pan with half of the tortillas; layer with the chicken, corn, onion, pepper and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and chiles over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.
Notes: Makes 6 servings - 5 Weight Watcher points per serving.
10 6 inch fat-free corn tortillas -- halved
3 cups skinless boneless chicken breast -- cooked and cubed
1 cup fresh or thawed frozen corn kernels
1 onion -- chopped
1/2 green bell pepper -- seeded and diced
1 14.5 oz can stewed tomatoes -- no salt added
1 10 oz can diced tomatoes and green chiles
1 cup reduced fat cheddar cheese -- shredded
1. Preheat the oven to 350. Spray a 13 X 9 inch baking pan with nonstick cooking spray.
2. Line the bottom of the pan with half of the tortillas; layer with the chicken, corn, onion, pepper and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and chiles over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.
Notes: Makes 6 servings - 5 Weight Watcher points per serving.