Chicken Enchilada Casserole
1 teaspoon olive oil
1 cup chopped red onion
1 can (4 ounces) diced mild green chilies
2 cans (10 ounces each) mild enchilada sauce
12 ounces shredded cooked chicken breast
2/3 cup sliced green onions
12 (6-inch) corn tortillas, divided
3/4 cup (3 ounces) shredded reduced-fat Mexican cheese blend, divided
1/2 cup fat-free sour cream (optional)
Heat oven to 350°F. Heat oil in large nonstick skillet over medium-high heat. Add red onion and chilies; cook and stir 4 to 5 minutes or until onion is tender. Add sauce, chicken and onions.
Spray 2 1/2-quart casserole dish with spray. Place 4 tortillas in bottom of dish. Spoon 2 cups chicken mixture over tortillas; top with 1/4 cup cheese. Top with 4 tortillas, 1 cup chicken mixture and 1/4 cup cheese. Complete with remaining 4 tortillas. chicken and cheese.
Cover and bake 20 minutes. Remove cover and bake an additional 10 minutes or until or until thoroughly heated. Let stand 10 minutes before serving. Serve with sour cream, if desired
Makes 8 Servings….Diabetic and Dieter friendly
No comments:
Post a Comment