Enchilada Casserole

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Ingredients:

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1/4 cup celery, chopped

1/4 cup water, boiling

1 cup chicken, cooked, diced

1 cup canned pinto beans, drained

1/2 cup non-salt-added tomato puree

8 corn tortillas

Sauce:

1-1/2 cups non-salt-added tomato puree 3/4 cup water

1 Tbsp. chili powder

1/8 tsp. garlic powder

1/8 tsp. salt (see note below)

Topping:

1/4 cup Monterey Jack cheese, shredded

Directions:

1.  Preheat oven to 350ºF (moderate).

2.  Cook onion, green pepper, and celery in boiling water until tender. Drain liquid if necessary.

3.  Add chicken, beans, and 1/4 cup of tomato puree. Mix gently.

4.  Mix all sauce ingredients together thoroughly.

5.  In an 8x8x2 inch baking pan, place four tortillas, one half of the filling mixture, and 1/4 of the sauce. Add remaining filling mixture and another one-fourth of the sauce. Cover with four tortillas and remaining sauce.

6.  Sprinkle cheese over top.

7.  Bake until cheese is melted and sauce is bubbly, about 30 minutes.

Note: Cheese, corn tortillas, and canned beans contain salt, so no salt is added to the filling and only a little to the sauce.

4 Servings, about 4 by 4 inches each

Per Serving:

Calories – 300

Total fat – 3 grams

Sodium 378 mg

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