Post by becky on Apr 12, 2006 19:48:25 GMT -5
This requires some cooking, but it's tasty.
Chicken Enchilada Casserole
Core + 1 point per serving (tortillas)
Serves: 6
For Flex plan: 4 points per serving.
This freezes and/or reheats well. Easy to pack to take to work.
1 teaspoon olive oil
2 medium onions, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
1 ½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
1 pinch ground red pepper
1 pinch cinnamon
2 10-oz. cans tomatoes with green chilies (Rotel brand--These are spicy.)
6 medium corn tortillas, cut into 1” strips
8 ounces cooked chicken breast*, shredded
4 ounces fat free cheddar cheese**, shredded
* Cooked ground meat, soy crumbles, or other meat substitutes will work.
** Soy cheese will work.
Preheat oven to 375*F. Spray an 8-inch square baking pan with cooking spray.
In a large skillet, heat oil; add onions and bell peppers. Cook over medium heat, stirring frequently, until onions are lightly browned. Add garlic, chili powder, cumin, oregano, 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 with half of the tortilla strips and the chicken; spread evenly with half of the remaining tomato mixture. Sprinkle with half of the cheese; top cheese with remaining tortilla strips. Spread evenly with remaining tomato mixture; sprinkle evenly with remaining cheese.
Bake 30 minutes, until lightly browned and bubbling. Allow to sit for 10 minutes before serving.
I like it with fruit salad of melon and citrus.
Chicken Enchilada Casserole
Core + 1 point per serving (tortillas)
Serves: 6
For Flex plan: 4 points per serving.
This freezes and/or reheats well. Easy to pack to take to work.
1 teaspoon olive oil
2 medium onions, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
1 ½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
1 pinch ground red pepper
1 pinch cinnamon
2 10-oz. cans tomatoes with green chilies (Rotel brand--These are spicy.)
6 medium corn tortillas, cut into 1” strips
8 ounces cooked chicken breast*, shredded
4 ounces fat free cheddar cheese**, shredded
* Cooked ground meat, soy crumbles, or other meat substitutes will work.
** Soy cheese will work.
Preheat oven to 375*F. Spray an 8-inch square baking pan with cooking spray.
In a large skillet, heat oil; add onions and bell peppers. Cook over medium heat, stirring frequently, until onions are lightly browned. Add garlic, chili powder, cumin, oregano, 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 with half of the tortilla strips and the chicken; spread evenly with half of the remaining tomato mixture. Sprinkle with half of the cheese; top cheese with remaining tortilla strips. Spread evenly with remaining tomato mixture; sprinkle evenly with remaining cheese.
Bake 30 minutes, until lightly browned and bubbling. Allow to sit for 10 minutes before serving.
I like it with fruit salad of melon and citrus.