Ingredients
1 tbs olive oil
1 onion minced
1 tsp kosher salt
1 tbs minced fresh garlic
3 tbs chili powder
2 tsp cumin
15oz tomato sauce
1/2 cup water
Casserole: 2 lb cooked boneless skinless chicken breast shredded. 4 ounces diced green chili peppers, 1/2 cup packed minced fresh cilantro, 2 cups shredded sharp cheddar.
Instructions: preheat oven to 400°F. Grease a 2 quart baking dish. Heathy oil in a 12 inch skillet over medium heat. Add the onion and salt cook stirring often until softened, about five minutes.
Stirring the garlic, black pepper, chili powder, and cumin, and cook 30 seconds until fragrant. Stirring the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about five minutes.
Make the casserole
In a large bowl, combine the shredded chicken, enchilada sauce, chili peppers, cilantro, and one cup of cheese. Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese. Bake uncovered, until the cheese is melted, about 10 minutes. Serve immediately
Nutrition calories 312, carbohydrates 10 g, protein 28 g, fat 17 g, sodium 594 mg, fiber 4 g, six servings.
