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:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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