https://www.copymethat.com/r/qL7m9DCQs/enchilada-bake/
82630067
ycgRdCv
qL7m9DCQs
2024-05-17 09:31:18
Enchilada bake
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Per serving
1 Lean protein
1 1/3 vegetable servings
3 condiments
1 Lean protein
1 1/3 vegetable servings
3 condiments
Servings: 3
Servings: 3
Ingredients
- 10 sprays non-stick pan spray
- ½ cup green spring onion, finely chopped
- 6 ounces shredded cooked chicken breast
- 1 can (4.5 oz) Old El Paso™ chopped green chiles.
- 2 teaspoons chili powder
- ¼ cup Old El Paso™ enchilada sauce (from 19-oz can)
- One cup canned low sodium diced tomatoes
- ½ cup shredded low fat sharp Cheddar cheese (2 oz)
- 1 cup shredded low fat pepper Jack cheese (4 oz)
- ¾ cup plain low fat greek yogurt
- 4 ½ ounces Sliced avocado
- ½ cup Fresh cilantro
Steps
- 1. Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with 5 sprays cooking spray.
- 2. Heat 10- or 12-inch skillet over medium-high heat. Add 5 sprays pan spray and onion; cook 5 minutes or until onion is soft.
- 3. Reduce heat to low. Add chicken, green chiles, chili powder, tomatoes and ¼ cup of the enchilada sauce; stir to combine. Remove from heat.
- 4. Stir in Cheddar cheese. Transfer chicken mixture to baking dish. Top evenly with pepper Jack cheese.
- 5. Bake 10 to 15 minutes.
- 6. Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with avocado and cilantro.
- 7. Serve immediately