1 cup chopped onion
1 cup frozen corn kernels
1 cup red bell pepper
3 cups of shredded cooked chicken breast
1 tablespoon of minced garlic
1 teaspoons of chili powder
1 teaspoon of ground cumin
1 (10 ounce) can of green chile enchilada sauce
1 (14 ounce) can of chopped green chiles
12 (6 inch) corn tortillas
1 cup of shredded montery jack cheese
1 cup crumbled reduced fat feta cheese
Jar of salsa
Preheat oven to 350 degrees
Heat large non-stick skillet over medium heat.
Lightly coat pan with cooking spray.
Add onion, corn, zuchinni, and bell pepper.
Saute for 5-7 minutes until soft.
Add chicken and next five ingredients (through green chiles), and sauté for 2 minutes. Remove from heat.
Spread 1/2 cup of mild salsa on bottom of 13×9 casserole dish.
Arrange 4-6 of the tortillas over salsa, spoon 2 cups of the mixture evenly.
Top with 3/4 cup of salsa and 1/2 cup of each cheese.
Repeat layers, starting with tortillas and ending with cheese.
Bake at 350 for 30 minutes.
It serves 8 and is 30 grams of carbohydrates. My son ate a smaller portion and it was 15 grams of carbs.
From Cooking Light.