Recipe - Easy Chicken-Enchilada Bake

26 Baked white tortilla chips
1 cup Chopped onions
1 cup Chopped sweet green peppers
1 tablespoon Chili powder
2 cup Chopped cooked boneless,
skinless chicken breasts
One fourth cup Reduced fat onion and garlic
gravy
One fourth cup Shredded lowfat cheddar
cheese

An enchilada that's low in fat? You bet! this TexMexinspired dish is big
on flavor and vitamin C.

From: Quick & Healthy Cooking

Coat an 8inchsquare baking dish with nonstick spray. Reserve 6 tortilla
chips. Brake remaining chips into bitesize pieces. Spread broken chips on
bottom of dish.

Coat nonstick skillet with nonstick spray; add onions, peppers and chili
powder. Cook for 3 minutes. Remove from heat. Stir in tomatoes, chicken
and gravy. Spoon over chips; cover with foil and finish cooking, or
refrigerate until next day. or wrap with foil and freeze for up to three
weeks.

To finish cooking: Bake, covered, at 350° for 30 minutes. Remove foil.
Crush remaining chips and sprinkle with cheddar over casserole. Bake until
hot throughout, about 10 minutes.

To cook frozen casserole: Bake, covered, at 375° for 45 to 50 minutes.
remove foil. Crush remaining chips and sprinkle with cheddar over
casserole. Bake until ho throughout, 10 to 15 minutes.