1 tsp. olive oil 2 medium onions, diced 1 medium red bell pepper, diced 1 medium green bell pepper, diced 3 garlic cloves, minced 1-1/2 tsp. mild chili powder 1/2 tsp. ground cumin 1/2 tsp. dried oregano pinch cinnamon 2 cups canned crushed tomatoes (no salt variety) Six 6" corn tortillas, cut into 1" strips 4 oz. skinless boneless cooked chicken breasts, shredded 3 oz. Monterey Jack cheese, shredded
Preheat oven to 375º F. Spray 8 "square baking pan with Pam. In large nonstick skillet, heat oil; add onions and peppers. Cook over medium heat, stirring often, 6-7 minutes, until onions are lightly browned. Add garlic, chili powder, cumin, oregano, and cinnamon; cook, stirring frequently, about 2 minutes. Add tomatoes;bring mixture to a boil. Reduce heat to low; simmer about 20 minutes until thickened. Spread one-third of the tomato mixture evenly in prepared pan. Top evenly with half of the tortilla strips and chicken; spread evenly with half of the remaining tomato mixture. Sprinkle evenly with 1-1/2 oz. of the cheese; top cheese with remaining tortillas. Spread evenly with remaining tomato mixture; sprinkle remaining cheese on top. Bake 30 minutes, until lightly browned.
Serves 4 - 5 WW points per serving
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