Chicken Green Chile Enchilada Casserole (Vegetarian)

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.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  teaspoon  vegetable oil
• 1  cup  chopped onion
• 3  garlic cloves, minced
• 1 (4 1/2ounce) 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

1. Preheat oven to 375.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
3. Add Chilies, cook 3 minutes, stirring constantly.
4. Remove from heat, stir in chopped chicken strips.
5. 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.
6. Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
7. Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
8. Top with remaining tortillas and sauce mixture.
9. Bake at 375 for 15 minutes.
10. Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
11. Sprinkle with cilantro if desired.