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Chicken Enchilada Casserole




Source of Recipe


Unknown

CHICKEN ENCHILADA CASSEROLE
Exchanges
WW Points
Serves: 6

Ten 6” fat free corn tortillas, halved
3 cups cubed cooked skinless chicken breasts
1 cup fresh or thawed frozen corn kernels
1 onion, chopped
1/2 green bell pepper, seeded and diced
1 14 1/2-ounce can stewed tomatoes (no salt added)
1 10-ounce can diced tomatoes and green chilies
1 cup shredded reduced fat cheddar cheese

Preheat oven to 350º. Spray a 13x9” baking pan with nonstick cooking spray.

Line bottom of the pan with half of the tortillas; layer with chicken, corn, onion, pepper and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and chilies 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.

Per serving: 286 calories, 5g total fat, 1g saturated fat, 51mg cholesterol, 628mg sodium, 35g total carbohydrate, 7g dietary fiber, 27 g protein, 274mg calcium. ++++ Exchanges: Serving provides: 2 breads, 1 fruit/vegetable, 3 protein/milks ++++ WWP: 5