Chicken Enchilada Casserole              



Ingredients:
Ten 6" fat-free corn tortillas, halved
3 cups cubed cooked skin­less chicken breasts
1 cup fresh or thawed frozen corn kernels
1 onion, chopped
1/2 green bell pepper, seeded and diced
One 14 1/2-ounce stewed tomatoes (no salt added)
One 10-ounce can diced tomatoes and green chiles
1 cup shredded reduced fat cheddar cheese


Method:
1. Preheat the oven to 350º F. Spray a 13 X 9" baking pan with nonstick cooking spray.

2. Line the bottom of the pan with half of the tortillas; layer with the chicken, corn, onion, pepper and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and chiles over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.

PER SERVING: 286 Calories, 5 g Total Fat, 1 g Saturated Fat, 51 mg Cholesterol, 628 mg Sodium, 35 g Total Carbohydrate, 7 g Dietary Fiber, 27 g Protein, 274 mg Calcium.

SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks.

POINTS PER SERVING: 5.

MAKES 6 SERVINGS