Servings per Recipe
6
Nutrition Facts
Calories
: 290
Fat
: 12
g
Fiber
: 1
g
Protein
: 24
g
Sodium
: 750
mg
Total Carbohydrates
: 22
g
Ingredients
1/2 cup yellow onion, chopped
1 cup mushrooms, sliced
1/2 cup green bell pepper, chopped
2 cup cooked or canned chicken, shredded
1 can (10 ounces) red enchilada sauce, divided
12 corn tortillas (6" round)
1 cup queso fresco or shredded cheddar cheese, divided
Preparation
Preheat oven to 350° F.
Wash hands with soap and water.
Gently rub vegetables under cold running water.
Spray medium skillet with nonstick cooking spray. Add onion, mushrooms, and green pepper. Saute until tender, about 5-10 minutes, over medium high heat.
Mix together shredded chicken, 1/4 cup enchilada sauce, cooked vegetables, and 1/2 cup cheese.
Spray an 8-inch by 8-inch baking dish with nonstick cooking spray.
Add 1/4 cup enchilada sauce to bottom of dish, then add 4 tortillas on top, spread out to cover entire dish.
Add 1/2 of vegetable and chicken mixture to tortillas, then another 1/4 cup of enchilada sauce.
Repeat steps 7 and 8.
Cover casserole with remaining 4 tortillas, 1/4 cup enchilada sauce, and remaining 1/2 cup cheese.
Cover dish with foil and bake for 25 minutes.
Remove foil and bake additional 5-10 minutes, until all cheese is melted. Internal temperature of chicken should be 165 degrees F with meat thermometer.
Note
Nutrition Facts calculated using queso fresco cheese. Dish makes 6 servings, each approx. 4-inch by 2.5-inch rectangles.