Directions:
- Preheat oven to 375.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
- Add Chilies, cook 3 minutes, stirring constantly.
- Remove from heat, stir in chopped chicken strips.
- Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
- Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
- Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
- Top with remaining tortillas and sauce mixture.
- Bake at 375 for 15 minutes.
- Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
- Sprinkle with cilantro if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.54 Kcal (706 kJ) | ||
| Calories from fat | 84.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 14% | |
|---|---|---|---|
| Cholesterol | 28.88mg | 10% | |
| Sodium | 175.93mg | 7% | |
| Potassium | 137.06mg | 3% | |
| Total Carbs | 14.14g | 5% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 8.21g | 16% | |
| Vitamin C | 11mg | 18% | |
| Iron | 0.7mg | 4% | |
| Calcium | 169.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 198.96 Kcal (833 kJ) | ||
| Calories from fat | 99.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.04g | 14% | |
|---|---|---|---|
| Cholesterol | 34.09mg | 10% | |
| Sodium | 207.68mg | 7% | |
| Potassium | 161.8mg | 3% | |
| Total Carbs | 16.69g | 5% | |
| Sugars | 1.88g | 6% | |
| Dietary Fiber | 2.45g | 8% | |
| Protein | 9.69g | 16% | |
| Vitamin C | 13mg | 18% | |
| Iron | 0.8mg | 4% | |
| Calcium | 199.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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