Easy chicken-enchilada bake

1 Servings

Ingredients

Quantity Ingredient
26 Baked white tortilla chips
1 cup Chopped onions
1 cup Chopped sweet green peppers
1 tablespoon Chili powder
2 cups Chopped cooked boneless, skinless chicken breasts
¼ cup Reduced fat onion and garlic gravy
¼ cup Shredded low-fat cheddar cheese

Directions

An enchilada that's low in fat? You bet! this Tex-Mex-inspired dish is big on flavor and vitamin C.

From: Quick & Healthy Cooking

Coat an 8-inch-square baking dish with nonstick spray. Reserve 6 tortilla chips. Brake remaining chips into bite-size pieces. Spread broken chips on bottom of dish.

Coat nonstick skillet with nonstick spray; add onions, peppers and chili powder. Cook for 3 minutes. Remove from heat. Stir in tomatoes, chicken and gravy. Spoon over chips; cover with foil and finish cooking, or refrigerate until next day. or wrap with foil and freeze for up to three weeks.

To finish cooking: Bake, covered, at 350° for 30 minutes. Remove foil.

Crush remaining chips and sprinkle with cheddar over casserole. Bake until hot throughout, about 10 minutes.

To cook frozen casserole: Bake, covered, at 375° for 45 to 50 minutes.

remove foil. Crush remaining chips and sprinkle with cheddar over casserole. Bake until ho throughout, 10 to 15 minutes. Servings 4 Per serving: 209 calories, 5.9g fat(25% of calories), 42 mg cholesterol, 424 mg sodium, 2⅖ g dietary fiber.

Posted to Digest eat-lf.v096.n204 Date: Thu, 31 Oct 1996 01:11:45 -0600 From: bmann@... (Beverly Manning)

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