Servings per Recipe
6.00
Nutrition Facts
Calories
: 290
Fat
: 12
g
Fiber
: 1
g
Protein
: 24
g
Sodium
: 750
mg
Total Carbohydrates
: 22
g
Ingredients
1/2 cup yellow onion, chopped
1 cup mushrooms, sliced
1/2 cup green bell pepper, chopped
2 cup cooked or canned chicken, shredded
1 can (10 ounces) red enchilada sauce, divided
12 corn tortillas (6" round)
1 cup queso fresco or shredded cheddar cheese, divided
Preparation
Preheat oven to 350 degrees F.
Wash hands with soap and water.
Gently rub vegetables under cold running water.
Spray medium skillet with nonstick cooking spray. Add onion, mushrooms, and green pepper. Saute until tender, about 5-10 minutes, over medium high heat.
Mix together shredded chicken, 1/4 cup enchilada sauce, cooked vegetables, and 1/2 cup cheese.
Spray an 8-inch by 8-inch baking dish with nonstick cooking spray.
Add 1/4 cup enchilada sauce to bottom of dish, then add 4 tortillas on top, spread out to cover entire dish.
Add 1/2 of vegetable and chicken mixture to tortillas, then another 1/4 cup of enchilada sauce.
Repeat steps 7 and 8.
Cover casserole with remaining 4 tortillas, 1/4 cup enchilada sauce, and remaining 1/2 cup cheese.
Cover dish with foil and bake for 25 minutes.
Remove foil and bake additional 5-10 minutes, until all cheese is melted. Internal temperature of chicken should be 165 degrees F with meat thermometer.
Note
Nutrition Facts calculated using queso fresco cheese. Dish makes 6 servings, each approx. 4-inch by 2.5-inch rectangles.