Mild Mexican dish

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Name: Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon olive or vegetable oil; 2 medium Onions diced; 1 medium red bell pepper diced; 1 medium green bell pepper diced; 3 cloves garlic cloves, minced; 1 1/2 teaspoons mild or hot chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 pinch Pinch ground red pepper; 1 Pinch Pinch cinnamon; 2 cups canned crushed tomatoes (no salt added); 6 6" corn tortillas cut into 1" strips; 4 ounces skinless boneless cooked chicken breast shredded; 3 ounces Monterey Jack cheese shredded

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INGREDIENTS

1 teaspoon olive or vegetable oil
2 medium Onions ; diced
1 medium red bell pepper ; diced
1 medium green bell pepper ; diced
3 cloves garlic ; cloves, minced
1 1/2 teaspoons mild or hot chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 pinch Pinch ground red pepper
1 Pinch Pinch cinnamon
2 cups canned crushed tomatoes (no salt added)
6 6" corn tortillas ; cut into 1" strips
4 ounces skinless boneless cooked chicken breast ; shredded
3 ounces Monterey Jack cheese ; shredded

Servings

INSTRUCTIONS

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.

NOTES

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Chicken Enchilada Casserole

1 teaspoon olive or vegetable oil
2 medium Onions diced
1 medium red bell pepper diced
1 medium green bell pepper diced
3 cloves garlic cloves, minced
1 1/2 teaspoons mild or hot chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 pinch Pinch ground red pepper
1 Pinch Pinch cinnamon
2 cups canned crushed tomatoes (no salt added)
6 6" corn tortillas cut into 1" strips
4 ounces skinless boneless cooked chicken breast shredded
3 ounces Monterey Jack cheese shredded

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.

Bake 30 minutes, until lightly browned and bubbling. Divide evenly among 4 plates and serve.

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Nutrition

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Serving Size: 1 Serving (281g)
Recipe Makes: 4

Calories: 201
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.

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Calories per serving: 201

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