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Easy Chicken-enchilada Bake

January 28, 2023

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	T	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 350Â° 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 375Â° 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1466 Calories From Fat: 569 Total Fat: 64.5g Cholesterol: 448mg Sodium: 3170.3mg Potassium: 1762.3mg Carbohydrates: 33.3g Fiber: 8g Sugar: 12.6g Protein: 183.1g