Chicken Enchilada Bake

I made this simple Chicken Enchilada bake recipe last week and it was a hit! Much easier than rolling up enchiladas but with the same great taste!

Chicken Enchilada Bake
Serves: 4

Ingredients:
1 tsp. cumin

2 tsp. dried oregano

1 tsp. garlic powder

1/2 tsp. chili powder

1 tsp. salt

10 oz. can of mild red enchilada sauce (try to have one with as few ingredients as possible and not much added sugar)

1 lb. boneless, skinless chicken breasts or tenders, cut into 1 inch cubes

1 1/3 cup shredded cheddar cheese

8 corn tortillas, cut into 2 inch cubes

Directions:

1. Preheat oven to 375 and spray a 9x13 baking pan with cooking spray.

2. In a resealable gallon bag, combine spices. Place chicken pieces in the bag and shake until well coated.

3. Put a very small amount of enchilada sauce on the bottom of the baking pan. Spread out 1/2 of the tortilla pieces on top of the sauce. Spread chicken on top of the tortilla pieces. Spread the remaining tortilla pieces on top of the chicken. Cover with enchilada sauce and sprinkle with cheese.

4. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes or until cheese is browned.

Portion Fix containers per serving: 1 yellow, 1 red, 1 blue