Low Fat Mexican Chicken Bake Recipe

ingredients

1 tablespoon canola oil
1/2 red onion, sliced
1/2 yellow or red bell pepper, cut into strips
1 jalapeno pepper, deseeded and finely chopped
1 tablespoon cumin
1 can (14.5 ounce size) Mexican style tomatoes, RESERVING
1/4 cup Mexican style tomatoes
1 1/2 cup shredded cooked white-meat chicken
2 corn tortillas (6-inch size)
2 tablespoons chopped cilantro
1/2 cup reduced fat shredded Jack cheese

directions

Preheat oven to 350 degrees F. Heat oil in a large nonstick skillet.

Saute onion, pepper strips and jalapeno for 3-4 minutes. Sprinkle cumin and stir well. Add tomatoes, except 1/4 cup, and simmer for 5 minutes.

Add shredded chicken and cook for 2 minutes.

Spray a 9-inch pie dish with nonstick cooking spray. Place one tortilla on the bottom. Spoon the chicken mixture on top. Cover with other tortilla. Spoon remaining tomatoes over top, followed by cilantro and cheese. Bake for 15-20 minutes.

Cut into wedges and serve with beans and rice or a green salad.

nutrition data

276 calories, 10 grams fat, 23 grams carbohydrates, 24 grams protein per serving.

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