| 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)
A Message from our Provider:
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