Preheat oven to 375o F. Spray 8" square baking pan with nonstick cooking spray.
In large nonstick skillet, heat oil; add onions and red and green bell peppers. Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned.
Add garlic, chili powder, cumin, oregano, ground red pepper and cinnamon; cook, stirring frequently, 2 minutes. Add tomatoes; bring mixture to a boil. Reduce heat to low; simmer, stirring occasionally, 20 minutes, until mixture is thickened.
Spread one-third of the tomato mixture evenly in prepared pan. Top evenly with half of the tortilla strips and the chicken; spread evenly with half of the remaining tomato mixture. Sprinkle evenly with 1 1/2 ounces of the cheese; top cheese with remaining tortilla strips. Spread evenly with remaining tomato mixture; sprinkle evenly with remaining 1 1/2 ounces cheese.
Bake 30 minutes, until lightly browned and bubbling. Divide evenly among 4 plates and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (281g)|
|Recipe Makes: 4|
|Calories from Fat: 78 (39%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 35.2mg||11 %|
|Sodium 295mg||10 %|
|Potassium 646.8mg||17 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 13.5g|
|Protein 15g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 201
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.