Chicken Green Chile Enchilada Casserole

My friend FFG, posted this on her site. She attributes it to CL, but I can't find it there, so I'm attributing it to her.

D prepped this meal sometime during the day (made everything but didn't put it in the oven). We went and ran and came back. Guinness ate 1/4 of it, but it was still ok to be cooked. She was licking her lips.

D also said he only used 12 tortillas, and probably could have only used 10.

After it was done, it came out a pea green color, and D said it looked a bit like baby food. We added cilantro and crema to it. It was delicious! So don't be put off by the color. It is awesome!!!

10 Points/Serving, 4 BIG servings

Chicken Green Chile Enchilada Casserole

1 teaspoon vegetable oil
1 cup onion, chopped
3 cloves garlic, minced
1 4.5oz. can chopped green chiles, undrained
12 ounces cooked chicken breast halves
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 10oz cans green chile enchilada sauce
cooking spray
14 6" corn tortillas, quartered
1 1/2 cups reduced fat cheese, Mexican blend
fresh cilantro, chopped


1. Preehat oven to 375.

2. Heat oil in a large nonstick skiller over meidum-high heat. Add onion and garlic; saute 5 minutes or until onion is tender. Add chiles, cook 3 minutes, stirring constantly. Remove from heat; stir in chopped chicken strips.

3. Combine cumin, chili powder, and enchilada sauce. Pour 1/3 oc sauce mixture into an 11 x 7 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 cheese; bake an additional 10 minutes. Sprinkle with cilantro; if desired.