Chicken Enchilada Casserole
Adapted from
Microwave Cooking Lite
6 servings
| 1 5/8 ozs enchilada sauce mix | 1/2 cup water | ||
| 15 ozs no-salt-added tomato sauce | 8 pcs corn tortillas, cut into pieces | ||
| 4 ozs green chilies, undrained | 8 ozs chicken breast cubes, cooked | ||
| 1/2 cup onions, chopped | 2 ozs Monterey jack cheese, shredded |
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In a 4-cup glass measuring cup, combine enchilada sauce mix, tomato sauce, chilies, onions, and water. Microwave on high, uncovered for one minute, or until mixture boils. Then microwave on medium-high for three minutes, or until mixture thickens. Pour half cup sauce into 11"x7" glass baking dish; set remaining sauce aside. Layer half the corn tortilla pieces, half the chicken cubes, and half the sauce into baking dish. Repeat layers once. Sprinkle cheese evenly over top. Microwave on high, uncovered for three minutes , or until heated through and cheese has melted, rotating dish once during cooking time.
This recipe was made in a 1100-watt microwave.
| Calories | 252 | %CFF | 18 % | |
| Total Fat | 5 g | Saturated Fat | 2 mg | |
| Protein | 15 g | Cholesterol | 38 g | |
| Carbohydrates | 34 g | Sodium | 700 mg | |
| Sugars | 5 g | Fiber | 4 g | |
|
4.4 WW Points | ||||
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Rated by 1 users (4.0)
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