12 oz. chicken strips
1 tsp canola oil
1 cup chopped onion
3 garlic cloves, minced
4.5 oz can chopped green chiles, undrained
1/2 tsp ground cumin
1/2 tsp chili powder
2 (10 oz) cans green enchilada sauce
12 (6") corn tortillas, cut into quarters
1 1/2 cups shredded 2% milk Mexican Blend cheese, divided (fat free cheddar if CORE)
chopped fresh cilantro
Preheat oven to 375. Heat oil in large nonstick skillet over medium heat, saute garlic and onion for 5 minutes or until onion is tender. Add chiles and cook for 3 minutes, stirring constantly. Remove from heat and add chopped chicken strips.
Combine cumin , chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11x7" 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 cheese and bake an additional 10 minutes. Sprinkle with cilantro.
makes 8 servings @ 5 POINTS or CORE + 2 Points
Monday, August 27, 2007
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3 comments:
Loved this recipe! My family did, too! One suggestion, I think you must mean that the chicken strips are the pre-cooked variety. I used raw, and when I got to the part of adding the chicken, I didn't feel right adding raw chicken to the mix, so I sauteed them with the onion, garlic,and chile mixture. It is really delicious, and shows that our ww meals don't have to be bland or untasty! Thanks for this "above and beyond" website!
Lynn
Absolutely wonderful recipe! My husband already wants to know when I will be making this again!
Thank You!
Bernice
I love this recipe so much that I make it almost every week. We have the leftovers for lunch with a side a refried beans. It really satifies my craving for mexican food.
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