CalzinoCapo.com

Site Search:
 
      Home     Recipes     Store

Easy Chicken-Enchilada Bake


Home | Recipes | E

Ingredients:

  • 26 Baked white tortilla chips
  • 1 c Chopped onions
  • 1 c Chopped sweet green peppers
  • 1 tb Chili powder
  • 2 c Chopped cooked boneless, skinless chicken breasts
  • 1/4 c Reduced fat onion and garlic gravy
  • 1/4 c 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, 2.4 g dietary fiber.
 
Posted to Digest eat-lf.v096.n204
 
Date: Thu, 31 Oct 1996 01:11:45 -0600
 
From: bmann@jcn1.com (Beverly Manning)