Prep 15 mins
Cook 35 mins
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.
- 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)
- 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.
This was one of those dishes that my family said tasted like more. the only thing we changed was the cheese -- we used a cheese i get at the local mexican grocery store -- chihuahua cheese -- it tasted great, was so easy to make and it has been added to my "you have to make this again list".