Recipe from BHG dot com.
Yields 6 servings.
196 calories per serving.
12 oz chicken, cut into strips
2 cloves garlic, minced
1 tsp chili powder
2 tsp canola oil
1 medium onion, halved & thinly sliced
3/4 c green pepper, chopped
10 oz frozen spinach, thawed & squeezed dry
1.5 c salsa
4 6 inch corn tortillas, torn coarsely
3 oz reduced fat Monteray Jack cheese
Preheat oven to 350.
Coat a large non-stick skillet with cooking spray.
Preheat skillet over medium-high heat.
In a medium bowl, toss together chicken, garlic, & chili powder.
Add to skillet and cook 4 to 6 minutes until chicken is no longer pink; stir frequently.
Remove from skillet and set aside.
Add canola oil to skillet.
Add onion & pepper and cook over medium heat until tender, about 5 minutes.
Stir in spinach.
Coat a 2 quart baking pan with cooking spray.
Spread half of the salsa on the bottom of the pan.
Top with half of the tortilla pieces, half the chicken mixture, and half the veggies.
Repeat with salsa, chicken, and vegetables.
Top with half of the cheese, the rest of the tortillas and top with the remaining cheese.
Bake covered for 30 minutes.
Let stand for 5 minutes before serving.