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.

Ingredients

8 serv.

vegetable oil↗1 teaspoon
chopped onion1 cup
garlic cloves↗3
minced
green chilies↗1
(4 1/2 ounce) can, undrained
vegetarian chicken pieces↗2
(6 ounce) packages, strips, chopped
ground cumin↗1⁄2 teaspoon
chili powder↗1⁄2 teaspoon
green enchilada sauce2
(10 ounce) cans
cooking spray
corn tortillas8
(4 inch), cut into quarters
pre-shredded reduced-fat Mexican cheese blend↗1 1⁄2 cups
divided
chopped fresh cilantro
(optional)

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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