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Chicken Chilaquiles




Source of Recipe


Rita Piantek - Greenville


List of Ingredients




1 large onion, thinkly sliced and separated into rings
6 (6 inch) corn tortillas, cut into 1/2-inch strips
1/2 lb. cooked skinless boneless chicken breast, cut into strips
2 tomatoes, chopped
1 (11oz.) jar salsa
3/4 c. low sodium chicken broth
3/4 c. grated reduced-fat cheddar cheese

Recipe



Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with nonstick spray.

Spray a nonstick skillet with nonstick spray and set over medium-high heat. Saute the onion until softened.

Put half of the tortillas in the baking dish, covering the bottom (overlap the strips if necessary). Top with half of the chicken, half of the tomatoes, half of the onion and half of the salsa. Repeat layers. Pour in the broth. Cover with foil and bake 15 minutes. Sprinkle with the cheese and bake, uncovered, until the cheese melts, about 5 minutes longer.

Makes 4 servings
Calories per serving: 296
Fat: 4g
Sodium: 31g
Carbs: 4g
Fiber: 28g
Points: 6