Layered Tortilla Bake

Name: Layered Tortilla Bake
Yield: 8 servings
Ingredients: 10 whole corn tortillas, cut in half; 1 lb ground chicken breast; 1/2 cup onions, chopped; 4 ozs canned green chiles, chopped; 15 1/2 ozs canned dark red kidney beans, drained and rinsed; 28 ozs no-salt-added diced tomatoes; 1 1/4 ozs taco seasoning mix; 4 ozs cheddar cheese, shredded

Adapted from Unknown

10 whole corn tortillas, cut in half
1 lb ground chicken breast
1/2 cup onions, chopped
4 ozs canned green chiles, chopped
15 1/2 ozs canned dark red kidney beans, drained and rinsed
28 ozs no-salt-added diced tomatoes
1 1/4 ozs taco seasoning mix
4 ozs cheddar cheese, shredded

Preheat oven to 350. Prepare a 9"x13" pan with cooking spray. Place half the halved corn tortillas onto bottom of pan, overlapping if necessary; set aside. In a large saucepan, cook chicken, onions, and chiles until chicken is no longer pink. Stir in beans, tomatoes, and taco seasoning mix. Heat to a boil; mixing well. Spread half the chicken mixture over top tortillas in pan. Cover with remaining halved tortillas. Spread remaining chicken mixture over top. Sprinkle cheese over top. Cover and bake for 25 minutes.

Posted: 12/16/2004

Casseroles

Rated by 12 users (4.50)

WW Points^* : 6.24

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 323 Calories from Fat 67 (21%)
% Daily Value *
Total Fat 7g	11%
Saturated Fat 3g	15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 48g	16%
Sodium 614mg	26%
Potassium 0mg	0%
Total Carbohydrate38g	13%
Dietary Fiber 7g	28%
Sugars 6g
Protein 22g	28%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.