Guilt-Free Chicken Enchilada Casserole
Source of Recipe
WW Boards
Recipe Introduction
4 Servings; 5 Points per serving
List of Ingredients
1 tsp. olive oil
2 medium onions, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3 garlic cloves, minced
1-1/2 tsp. mild chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
pinch cinnamon
2 cups canned crushed tomatoes (no salt variety)
Six 6" corn tortillas, cut into 1" strips
4 oz. skinless boneless cooked chicken breasts, shredded
3 oz. Monterey Jack cheese, shredded
Recipe
Preheat oven to 375º F. Spray 8 "square baking pan with Pam.
In large nonstick skillet, heat oil; add onions and peppers. Cook over medium heat, stirring often, 6-7 minutes, until onions are lightly browned. Add garlic, chili powder, cumin, oregano, and cinnamon; cook, stirring frequently, about 2 minutes. Add tomatoes; bring mixture to a boil. Reduce heat to low; simmer about 20 minutes until thickened. Spread one-third of the tomato mixture evenly in prepared pan. Top evenly with half of the tortilla strips and chicken; spread evenly with half of the remaining tomato mixture. Sprinkle evenly with 1-1/2 oz. of the cheese; top cheese with remaining tortillas. Spread evenly with remaining tomato mixture; sprinkle remaining cheese on top. Bake 30 minutes, until lightly browned.
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