Chicken Enchilada Casserole Recipe - Cooking Index
Chicken Enchilada Casserole Recipe - Cooking Index
| 10 | Fat-free corn tortillas - (6" dia) - halved | |
| 3 cups | 187g / 6.6oz | Cubed cooked skinless chicken breasts |
| 1 cup | 62g / 2.2oz | Fresh or thawed frozen corn kernels |
| 1 | Onion - chopped | |
| 1/2 | Green bell pepper - seeded and diced | |
| 1 | No-salt-added stewed tomatoes - - (14 1/2 oz) | |
| 1 | Diced tomatoes and green chiles - (10 oz) | |
| 1 cup | 146g / 5.1oz | Shredded reduced-fat cheddar cheese |
Preheat the oven to 350 degrees. Spray a 1- by 9-inch baking pan with nonstick cooking spray.
Line the bottom of the pan with half of the tortillas; layer with the chicken, corn, onion, pepper and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and chiles over the top; cover with foil and bake until heated through, about 30 minutes.
Uncover and sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.
This recipe yields 6 servings.
Per Serving: 286 Calories, 5 g Total Fat, 1 g Saturated Fat, 51 mg Cholesterol, 628 mg Sodium, 35 g Total Carbohydrate, 7 g Dietary Fiber, 27 g Protein, 274 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk.
Points Per Serving: 5.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.