| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tex-Mex | 1 | Servings | |
INGREDIENTS
| 26 | Baked white tortilla chips | |
| 1 | c | Chopped onions |
| 1 | c | Chopped sweet green peppers |
| 1 | tb | Chili powder |
| 2 | c | Chopped cooked boneless, skinless chicken breasts |
| 1/4 | c | Reduced fat onion and garlic gravy |
| 1/4 | c | Shredded low-fat cheddar cheese |
INSTRUCTIONS
An enchilada that's low in fat? You bet! this Tex-Mex-inspired dish is big on flavor and vitamin C. From: Quick & Healthy Cooking Coat an 8-inch-square baking dish with nonstick spray. Reserve 6 tortilla chips. Brake remaining chips into bite-size pieces. Spread broken chips on bottom of dish. Coat nonstick skillet with nonstick spray; add onions, peppers and chili powder. Cook for 3 minutes. Remove from heat. Stir in tomatoes, chicken and gravy. Spoon over chips; cover with foil and finish cooking, or refrigerate until next day. or wrap with foil and freeze for up to three weeks. To finish cooking: Bake, covered, at 350° for 30 minutes. Remove foil. Crush remaining chips and sprinkle with cheddar over casserole. Bake until hot throughout, about 10 minutes. To cook frozen casserole: Bake, covered, at 375° for 45 to 50 minutes. remove foil. Crush remaining chips and sprinkle with cheddar over casserole. Bake until ho throughout, 10 to 15 minutes. Servings 4 Per serving: 209 calories, 5.9g fat(25% of calories), 42 mg cholesterol, 424 mg sodium, 2.4 g dietary fiber. Posted to Digest eat-lf.v096.n204 Date: Thu, 31 Oct 1996 01:11:45 -0600 From: bmann@jcn1.com (Beverly Manning)
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