Supper tonight….a winner…..

Child of Chicken Enchilasagna
Serves 6

2 8-oz. cans green enchilada sauce
1 cup salsa
5 boneless skinless chicken thighs, cooked and chopped
1 tablespoon cumin
1 tablespoon garlic powder
12 corn tortillas, cut into pieces (like little pizza slices)
1 16-oz. can black beans, drained
1/2 pound low fat Cheddar cheese, shredded

Pre-heat oven to 350 degrees.

Lightly grease a 13- x 9-inch pan.

In a saucepan, combine enchilada sauce and salsa; simmer for a couple of minutes, then pull from heat.

In a bowl, add about 1 cup or more of the enchilada/salsa mixture to the chicken, to moisten; Add cumin and garlic. Mix well, then set aside.

On the bottom of the pan, pour enough sauce to cover.

Place chopped corn tortillas on top of the sauce, then a layer of chicken mixture, a layer of beans, a little layer of cheese. Repeat these layers till everything is used up.

Top with remaining sauce and remaining cheese.

Bake, uncovered, for 30 to 40 minutes.

Allow it to rest for 10 minutes, then dig in!

Per Serving: 301 Calories; 7g Fat; 27g Protein; 32g Carbohydrate; 6g Dietary Fiber; 49mg Cholesterol; 666mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat.

WW POINTS – 6

SERVING SUGGESTIONS: Serve with sauted zucchini and yellow squash. Throw some chopped tomatoes in for good measure and season with garlic powder and salt and pepper to taste.