12 oz. chicken strips (cooked)*
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. *(if you have raw chicken you can saute them in now)*
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
NOTE FROM CHERIE: I can't use enchilada sauce because it has wheat so I subbed Green Taco Sauce - haven't tasted it yet, it's still in the oven but I'll try to remember to tell you if it worked or not!
cblessum on 10/24/2007