Chicken-and-Bean Enchilada Casserole
Source of Recipe
The Healthy Cook
List of Ingredients
- 3/4 cup finely shredded reduced-fat Cheddar cheese
- 3/4 cup finely shredded fat-free Cheddar cheese
- 4 boneless, skinless chicken breast halves (1 pound), cut into bite-size pieces
- 2 tsp olive oil
- 1 large onion, chopped
- 3 Tbsp defatted chicken broth
- 2 cloves garlic, minced
- 1 large green pepper, chopped
- 1 can (15 oz) reduced-sodium tomato sauce
- 1 cup mild picante sauce
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 can (15 oz) no-salt kidney beans, rinsed and drained
- 10 corn tortillas (6" diameter)
- 1/2 cup nonfat sour cream
- 1 large tomato, chopped
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, toss together the two cheeses.
- Coat a large no-stick skillet with cooking spray. Place over medium heat and add chicken. Cook, stirring, for 10 minutes, or until the chicken is no longer pink. Remove and set aside.
- Add the oil to the skillet and warm over medium heat. Add the onions, broth and garlic. Cook, stirring, for 5 minutes, or until the onions are tender.
- Stir in the peppers, tomato sauce, picante sauce, cumin, and chili powder. Add the chicken and beans and bring to a boil. Reduce the heat and simmer for 5 minutes.
- Spread half of the chicken mixture evenly in a 9" x 13" no-stick baking dish. Place the tortillas on top, overlapping them to cover the entire surface. Sprinkle with half of the cheese mixture. Top with remaining chicken mixture.
- Cover with foil and bake for 30 to 35 minutes, or until heated through. Sprinkle with remaining cheese mixture. Bake, uncovered, for 5 minutes, or until the cheese is partially melted.
- To serve, top each serving with sour cream and tomatoes.
Final Comments
Makes 8 servings
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