From Paulette Vickery's Recipe Collection

WW: CHICKEN ENCHILADA CASSEROLE

main dish, poultry

10 each nonfat corn tortillas, 6inch
3 cup cooked cubed chicken breasts
1 cup corn
1 each onion, chopped
1/2 each green bell pepper, diced
1 can stewed tomatoes, 14 1/2oz
1 can tomatoes and chilis, 10oz
1 cup low fat cheddar cheese

Preheat oven to 350 degrees. Halve tortillas. Spray a 13-9 inch baking dish with Pam. Line the bottom of the pan with half of the tortillas. Layer with the chicken, corn, onion, green bell pepper, and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and green chilis over the top, cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with the cheese. Bake uncovered, until cheese is melted, about 10 minutes longer. Per serving: calories 286, total fat 5 G, saturated fat 1 G, cholesterol 51 MG, sodium 628 MG, carbohydrate 35 G, fiber 7 G, protein 27 G calcium 27 MG, points 5.

Yield: 6 servings




** **