Chicken Enchilada Casserole
Ten 6" fat-free corn tortillas, halved
3 cups cubed cooked skinless chicken breasts
1 cup fresh or thawed frozen corn kernels
1 onion, chopped
1/2 green bell pepper, seeded and diced
One 14 1/2-ounce stewed tomatoes (no salt added)
One 10-ounce can diced tomatoes and green chiles
1 cup shredded reduced fat cheddar cheese
1. Preheat the oven to 350º F. Spray a 13 X 9" baking pan with nonstick cooking
2. 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.
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
SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks.
POINTS PER SERVING: 5.
MAKES 6 SERVINGS