Healthy SW Enchilada Bake
1, lb. Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
1, Red Bell Pepper, chopped
1, Green Bell Pepper, chopped
1, medium Yellow Onion, chopped
1, 15 oz. can Black Beans, drained and rinsed
10, oz. Frozen Whole Kernel Corn
12, Corn Tortillas (6 inch)
1, jar of Grandma Hoerner’s Chunky Garden Salsa
1 1/2, cups Kraft 2% Mexican style finely shredded cheese
1, cup plain Greek Yogurt
Shredded lettuce for garnish if desired
Whole grain tortilla chips if desired
Preheat oven to 400 F.
Add cut up chicken, peppers and onion to a large skillet and cook over medium heat for 10 minutes, stirring frequently, until chicken is cooked. Then stir in Grandma Hoerner’s Chunky Garden Salsa, beans and corn until well-combined and heated throughout.
Arrange 6 corn tortillas on the bottom of a 9×13 inch baking pan, then layer half of the chicken and veggie mixture, half of the Greek yogurt, and half of the cheese. Add another layer of 6 corn tortillas; repeat layers of remaining ingredients.
Cover pan with foil and place in the oven for 30 minutes. Remove foil after 30 minutes, then bake for an additional 10 minutes (40 minutes total or until heated throughout).
Serve with desired toppings. (Diced tomatoes, shredded lettuce, or additional salsa.)