chicken and veggie enchillada casserole

6 corn tortillas
1/2 eggplant
1.50 c mushrooms
1/4 c red onion
3oz chicken breast
3/4 c 2% mexi blend cheese
1 1/4 c canned enchillada sauce
2 T garlic powder
2 T cumin
1/4 c water
salt and pepper to taste
non stick cooking spray

cut tortillas to fit dish so there is not to much overlapping

peel eggplant and dice red onion, slice mushrooms saute all three together unitl soft in non stick cooking spray add 1/4 cup water when softened add seasonings and chicken and let them cook thru put in food processor and blend spray baking dish with non stick spray and put some sauce on the bottom of dish lay out three corn tortillas and veggie and chicken mixture next add some sauce and half of the cheese than the other three tortillas and rest of the sauce and the last of the cheese bake 350 for 30 to 40 minutes

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user CALIGRL0000.