Chicken Enchilada Casserole
| PAM Original No-Stick Cooking Spray | |
| 2 | tablespoons Pure Wesson Vegetable Oil |
| 1 | large onion, chopped (1 large = 1 cup) |
| 2 | cloves garlic, minced |
| 1 | can (29 oz each) Hunt's Tomato Puree |
| 1 | tablespoon Gebhardt Chili Powder |
| 3/4 | teaspoon salt |
| 3/4 | teaspoon ground black pepper |
| 12 | corn tortillas |
| 4 | cups shredded cooked chicken |
| 3 | cups shredded Cheddar and Monterey Jack cheese blend (3 cups = 12 oz) |
- Preheat oven to 350F. Spray 13x9-inch baking dish with cooking spray; set aside. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 5 minutes, or until onions are crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally.
- Layer 4 tortillas, half of the chicken, 2/3 cup of the cheese and 1/4 of the sauce in prepared dish. Repeat layers. Top with remaining 4 tortillas, remaining sauce and remaining 2/3 cup cheese. Cover with aluminum foil.
- Bake 30 minutes. Uncover; bake an additional 5 minutes. Cut into 8 pieces to serve.
| Calories | 440 | ||
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| %Daily Value* | |||
| Total fat | 21 g | 33% | |
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| Saturated fat | 10 g | 52% | |
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| Cholesterol | 104 mg | 35% | |
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| Sodium | 726 mg | 30% | |
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| Carbohydrate | 27 g | 9% | |
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| Dietary fiber | 5 g | 18% | |
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| Sugars | 6 g | 1% | |
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| Protein | 36 g | 73% | |
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| Vitamin A | 22% | ||
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| Vitamin C | 28% | ||
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| Calcium | 36% | ||
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| Iron | 13% | ||
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| * Percent Daily Values are based on a 2,000 calorie diet | |||
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