Recipe by smiles4u
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.
Top Review by Inspiritual
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".
- 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 See How It's Made
- 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.