Ingredients:
1 teaspoon vegetable oil
1 cup chopped onions
3 garlic cloves, minced
1 (4 1/2 ounce) cans 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
84 inches corn tortillas, cut into quarters
1 1/2 cups pre-shredded reduced-fat Mexican cheese blend, divided
chopped fresh cilantro (optional)
Directions:
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.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.