Low Cholesterol Chicken Enchilada Casserole

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Dice the bell pepper and onion.

3. 3

   In a skillet over medium heat, cook the chicken tenders until fully cooked, about 5-7 minutes per side. Remove from heat and shred the chicken.

4. 4

   In the same skillet, sauté the diced bell pepper and onion until soft.

5. 5

   Add the shredded chicken back to the skillet and mix with the sautéed vegetables.

6. 6

   Stir in the enchilada sauce and oregano, and let it simmer for a few minutes.

7. 7

   In a baking dish, layer 4 corn tortillas at the bottom.

8. 8

   Spread half of the chicken and vegetable mixture over the tortillas.

9. 9

   Sprinkle half of the low-fat cheese over the mixture.

10. 10

    Repeat the layers with the remaining tortillas, chicken mixture, and cheese.

11. 11

    Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

12. 12

    Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

13. 13

    Let it cool for a few minutes before serving. Enjoy your low cholesterol chicken enchilada casserole!