Layered Tortilla Bake
Adapted from
Unknown
8 servings
| 10 whole corn tortillas, cut in half | 15 1/2 ozs canned dark red kidney beans, drained and rinsed | ||
| 1 lb ground chicken breast skinless | 28 ozs no-salt-added diced tomatoes | ||
| 1/2 c onions, chopped | 1 1/4 ozs taco seasoning mix | ||
| 4 ozs canned green chiles, chopped | 4 ozs cheddar cheese, shredded |
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Preheat oven to 350. Prepare a 9"x13" pan with cooking spray. Place half the halved corn tortillas onto bottom of pan, overlapping if necessary; set aside. In a large saucepan, cook chicken, onions, and chiles until chicken is no longer pink. Stir in beans, tomatoes, and taco seasoning mix. Heat to a boil; mixing well. Spread half the chicken mixture over top tortillas in pan. Cover with remaining halved tortillas. Spread remaining chicken mixture over top. Sprinkle cheese over top. Cover and bake for 25 minutes.
| Calories | 321 | %CFF | 21 % | |
| Total Fat | 7 g | Saturated Fat | 3 mg | |
| Protein | 22 g | Cholesterol | 48 g | |
| Carbohydrates | 35 g | Sodium | 625 mg | |
| Sugars | 6 g | Fiber | 7 g | |
|
5.8 WW Points | ||||
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Rated by 12 users (4.5)
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