Weight Watchers: Chicken enchilada casserole - New York News

Weight Watchers: Chicken enchilada casserole

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Get this recipe courtesy of Chef Isabella Nicoletti of Weight Watchers Group.

Ingredients:
1½ cup of low-fat sour cream
8 oz. can green chiles, diced
4 large green onions, chopped
½ cup fresh cilantro or parsley, minced
1½ tsp. ground cumin
2 cups low-fat cheddar cheese, shredded
2 cups of cooked chicken breast, diced
16 oz. jar of salsa
8 brown rice or corn tortilla, cut in half
Salt and pepper to taste

Preheat oven to 350 degrees and coat 9 X 13-inch baking dish with pan spray. In a large bowl, combine the sour cream, chiles, green onions, cilantro, cumin, chicken and 1 cup of the cheese to make the filling. Season with salt and pepper.

Spread ¼ cup of the salsa on the bottom of the prepared dish and lay 6 tortilla halves to cover the bottom of the dish. Spread half the filling and ½ cup of cheese on top of the tortillas. Layer 6 more tortilla halves on top of the cheese, and then spread with ¼ cup of salsa. Spread the rest of the filling on top of that, followed by the rest of the tortillas. Top with remaining salsa and cheese. Cover with greased foil and bake until heated through, about 40 minutes. Remove foil and bake an additional 10 minutes, or until the cheese has melted. Let rest 15 minutes before cutting and serving.

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