Recipes #7 & 8: Burrito Bowls & Enchilada Casserole

LOVE "healthy" great tasting food!!!

Recipe #7:  Bursting Burrito Bowl

Ingredients:
-1/3 cup sliced green and red bell peppers
-1/4 cup sliced onion
-1 tablespoon canned diced green chiles
-3 oz. cooked boneless skinless lean chicken breast, chopped
-1 1/2 cups shredded lettuce
-1/4 cup canned black beans, drained and rinsed
-1/4 cup shredded fat-free cheddar cheese
-2 tbls pico de gallo
-1 tbls fat-free sour cream

Directions:
-Bring a skillet sprayed with nonstick spray to medium-high heat.  Add bell peppers, onion, and chiles and, stirring occasionally, cook until onion is mostly translucent, about 3 minutes.

-Add chicken and cook and stir until hot, about 2 minutes.

-Place lettuce in a bowl and top with black beans and chicken-veggie mixture.  Sprinkle with cheese, and then top or serve with pico de gallo and sour cream.

Makes 1 serving.  Per serving (entire bowl):  264 calories, 2g fat, 714mg sodium, 22.5g carbs, 5g fiber, 7g sugars, 39g protein.
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Recipe #8:  Chicken Enchilada Casserole

Ingredients:
-One 10 oz can 98% fat-free chunk white chicken breast in water, drained and flaked
-One 10.75 oz can 98% fat-free cream of celery condensed soup
-2/3 cup frozen bit-sized mixed veggies
-1/2 cup salsa
-Six 6-inch corn tortillas
-1 cup shredded fat-free cheddar cheese
Optional: Salt and black pepper
Also optional:  When the casserole was done cooking, I simply laid it on top of some shredded lettuce and topped with a little bit of fat-free sour cream.

Directions:
-Preheat oven to 350 degrees.

-In a large bowl, combine chicken, soup, veggies, and salsa.  If you like, add salt and pepper.  Mix well and set aside.

-Spray a baking dish with nonstick spray.  Break tortillas into pieces about the size of tortilla chips.  Lay half of the tortilla pieces along the bottom of the baking dish.

-Evenly layer half of the chicken mixture over the tortilla pieces.  Sprinkle with 1/2 cup cheese.  Lay remaining tortilla pieces over the cheese.  Top evenly with the rest of the chicken mixture, followed by the remaining 1/2 cup cheese.

-Bake in the oven for 35 minutes, or until edges are brown and crispy.

-Allow to cool for about 5 minutes, until sauce thickens.

Makes 4 servings.  Per serving (1/4 casserole):  260 calories, 4g fat, 1,166mg sodium, 27g carbs, 4g fiber, 3g sugars, 27.5g protein.