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Flour tortillas replace traditional lasagna
noodles in this south-of-the-border-inspired casserole.
- 1 tablespoon vegetable oil
1 pound ground chicken or turkey
1 large green or red bell peppers, seeded and chopped
1 small onion, chopped
1 (4-ounce) can diced green chiles
1 (1.25-ounce) package taco seasoning mix
1 (16-ounce) can mild enchilada sauce (red or green)
10 (6-inch) fajita-size flour tortillas - divided use
2 cups shredded Mexican blend or Monterey Jack cheese - divided
- Preheat oven to 375°F (190°C).
Grease a 13 x 9-inch baking dish.
- Heat oil in a large skillet. Add chicken;
cook, stirring occasionally, until no longer pink. Stir in bell
pepper, onion, chiles and seasoning mix. Reduce heat to low;
cook, stirring occasionally, until vegetables are slightly tender.
- Spread 1/2 cup enchilada sauce onto bottom
of prepared baking dish. Cover with 5 tortillas. Spread with
half of chicken mixture and another 1/2 cup taco sauce. Sprinkle
with 1 cup cheese. Repeat with remaining ingredients.
- Bake for 15 to 20 minutes or until heated
through and cheese is melted.
Makes 8 servings.
Nutritional Information Per Serving (1/8
of recipe): Calories 431.24; Calories From Fat 164.87; Total
Fat 18.70g; Saturated Fat 7.63g; Cholesterol 78.45mg; Sodium
1162.34mg; Potassium 176.80mg; Carbohydrates 35.05g; Dietary
Fiber 3.14g; Sugar 5.68g; Sugar Alcohols 0.00g; Net Carbohydrates
31.91g; Protein 29.45g
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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