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 ORTEGA Diced Green Chiles
1 (1.25-ounce) package ORTEGA Taco Seasoning Mix
1 (16-ounce) can mild enchilada sauce (red or green)
10 (6-inch) flour tortillas - divided use
2 cups shredded Mexican blend or Monterey Jack cheese - divided use
- Preheat oven to 375°F (190°C). Grease a 13x9x2-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.