Taco Thursday

How about

mixing it up? Yummy taco ingredients recreated for a new dish-

Layered Chicken Enchilada Bake
Cook's Notes: Approved  weight watchers-one serving 339 calories. Recipe inspiration from emilybites.com  and a great company meal
Ingredients:

• 2 (10.oz) cans of red enchilada sauce, divided
• 12  yellow corn (6 inch) tortillas
• 1- 16. oz can refried bean
• 2 TB. olive oil
• 3 skinless, boneless chicken breasts, diced in small pieces
• 1/4 tsp. each cumin, chili powder, Adobo seasoning
• 1 cup red and yellow sweet mini- peppers, diced
• 1 cup sweet onions, diced
• 1 cup black beans drained and rinsed 
• 1 small can steam fresh corn, drained or 1-1/2 cup frozen corn 
• 1 pkg. (8 oz.) Shredded Mexican 4 Cheeses, low fat

Directions:

• Preheat oven to 350 degrees. Lightly spray bottom of pan. Spread about 1/3 cup of enchilada sauce on the bottom using back of spoon. Arrange 6 tortillas on the bottom. I started with four and tore the other two to fill in the spaces. 

• Using a spatula spread refried beans over the tortillas.
• Mix corn and beans together and set aside.
• In a skillet with deep sides heat oil. Add chicken pieces sprinkle with three spices, add in onions and peppers. Saute 3-4 minutes on medium heat. Cover and on low cook 5-6 minutes more or until chicken is cooked through. 
• Drain any liquid from pan. To the chicken mixture add beans and corn and remaining enchilada sauce. Mix well and cook 2 minutes, uncovered low heat.
• Spoon half of the enchilada/chicken mixture over the corn tortillas. Spread out evenly. Top with half of the cheese. 

• Repeat with another layer of corn tortillas, enchilada/chicken mixture and ending with rest of cheese. 
• Bake uncovered 35 minutes. Let rest 10 minutes before cutting. Serve over a piece of Romaine lettuce with a side serving of salsa.