Layered Chicken Enchilada

Name: Layered Chicken Enchilada
Ingredients: 1 tablespoon olive oil; 1 -1 12 lb boneless chicken, cut into strips; 1 red pepper, sliced; 1 medium onion, sliced; 1 -2 teaspoon garlic powder; 1 teaspoon fajita seasoning mix (McCormicks); 1 (8 ounce) canof rotel tomato sauce (original); 1 (14 1/2 ounce) canof diced tomatoes and green chilies; 6 ounces of fresh Baby Spinach; 4 ounces pickled jalapeno peppers; 8 ounces reduced-fat sour cream; 2 cups of mexican blend shredded cheese (divided); 1 (10 ounce) can red enchilada sauce (mild); 3 -4 low-fat whole wheat tortillas

14 ingredients

11 steps

Ingredients

1 tablespoon olive oil
1 -1 12 lb boneless chicken, cut into strips
1 red pepper, sliced
1 medium onion, sliced
1 -2 teaspoon garlic powder
1 teaspoon fajita seasoning mix (McCormicks)
1 (8 ounce) canof rotel tomato sauce (original)
1 (14 1/2 ounce) canof diced tomatoes and green chilies
6 ounces of fresh Baby Spinach
4 ounces pickled jalapeno peppers
8 ounces reduced-fat sour cream
2 cups of mexican blend shredded cheese (divided)
1 (10 ounce) can red enchilada sauce (mild)
3 -4 low-fat whole wheat tortillas

Directions

1

Cook chicken in olive oil until almost done.
2

Add peppers, onions, and seasonings.
3

Once chicken is no longer pink, add tomatoes, tomato sauce and pickled jalapenos
4

Cook down slightly.
5

Add the spinach and cook until wilted.
6

Add 1 cup of shredded cheese and sour cream until well blended.
7

In a 9x13 glass casserole dish, cover the bottom with enchilada sauce.
8

Twice layer tortillas, meat mixture and end with tortillas, top it off with the rest of enchilada sauce and remainder of shredded cheese.
9

Bake uncovered @ 350 for 30 minutes.
10

Let it sit for 10 minutes to set.
11

Top with sour cream.