Recipe Friday: Chicken Enchilada Casserole

1 boneless, skinless chicken breast -- cooked & cubed
8 corn tortillas
2 cups picante sauce or salsa
1 cup chopped onion
1/2 cup chopped green pepper
3/4 cup mild cheddar, shredded
3/4 cup monterey jack cheese, shredded (pepper jack works well, too)
1 cup sour cream

Preheat oven to 350°F.

Grease an 8x8 baking dish and place 4 tortillas in the bottom. Layer about 1/2 of the chicken on the tortillas. Cover with salsa, onion and peppers. Dollop (teaspoon-size) sour cream on top, then add 1/2 of the cheese. Add another layer of tortillas, then layer, again with the remaining chicken, salsa and other ingredients as before.

Bake for 20 minutes -- until bubbly -- garnish with some fresh cilantro and serve.

Serves 4-6.

Nutrition Data:

Calories = 546
Fat = 27.8g / Saturated Fat = 16.5g
Cholesterol = 100mg
Sodium = 1178.9 mg
Carbohydrate = 42.7g / Fiber = 4.2g
Protein = 29.5g

Note: You can reduce the fat and sodium content by using low-sodium, low-fat varieties of the corn tortillas, sour cream and your salsa product.

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