- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 268.7
- Total Fat: 7.8 g
- Cholesterol: 59.6 mg
- Sodium: 900.7 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 4.9 g
- Protein: 27.5 g
Simple Chicken Enchilada casseroleSubmitted by: WRITEFROMHOME
Introductiongluten free and easy to make gluten free and easy to make
Olive Oil, 2 tbsp
Green Peppers (bell peppers), 2 cup, chopped
Onions, raw, 1 cup, chopped
Garlic, 3 cloves
Chili powder, 1 tbsp
Salt, 1 tsp
Pepper, black, .5 tsp
Del Monte Diced Tomatoes, No Salt Added, 2 cup
Tomato Sauce, 1 cup
Salsa, 2 cup
3 cooked boneless Chicken Breasts, no skin
(I roast a chicken and use 3 cups chopped meat)
Lime Juice, 15 mL
Corn Tortillas, 6 tortilla, medium (approx 6" dia)
(I can't find these so use small tortilla chips)
Mozzarella Cheese, part skim milk, 4 oz
Saute the peppers, onion, garlic, chili power, salt and pepper in olive oil.
Stir mixture often until soft, about 3 minutes.
Add tomatoes, 1 cup salsa, tomato sauce and cilantro or parsley if desired. Cook for 5 minutes.
In large bowl, combine shredded chicken with lime juice. Stir this into the tomato mixture.
Spread 1/2 cup salsa in ungreased 13" x 9" baking dish; top with 3 corn tortilla or chips to cover. Top with chicken mixture; sprinkle with 1/2 cup cheese. Top with remaining tortillas. Spread with remaining salsa. Sprinkle with remaining cheese.
Bake until cheese is melted, 15 minutes.
(can garnish with sour cream, jalapenos, and cilantro if desired. (I don't use sour cream).
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user WRITEFROMHOME.