Chicken Green Chile Enchilada Casserole (Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This was in the Inspired Vegetarian section of Cooking Light Magazine. Satisfies both the vegetarian and meat-eater. For non-veggie households, could very easily substitute chicken breast for the meatless chicken. Ingredients:
1 teaspoon vegetable oil |
1 cup chopped onion |
3 garlic cloves, minced |
1 (4 1/2 ounce) can green chilies, undrained |
2 (6 ounce) packages vegetarian chicken pieces, strips, chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
2 (10 ounce) cans green enchilada sauce |
cooking spray |
8 (4 inch) corn tortillas, cut into quarters |
1 1/2 cups pre-shredded reduced-fat mexican cheese blend, divided |
chopped fresh cilantro (optional) |
Directions:
1. Preheat oven to 375.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
3. Add Chilies, cook 3 minutes, stirring constantly.
4. Remove from heat, stir in chopped chicken strips.
5. 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.
6. Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
7. Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
8. Top with remaining tortillas and sauce mixture.
9. Bake at 375 for 15 minutes.
10. Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
11. Sprinkle with cilantro if desired.
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