Chicken Enchilada Casserole (WW)

Chicken Enchilada Casserole

10 (6-inch) fat-free corn tortillas, halved
3 cups skinless boneless chicken breast, cooked and cubed
1 cup fresh or thawed frozen corn kernels
1 onion, chopped
1/2 green bell pepper, seeded and diced
1 (14.5 ounce) can stewed tomatoes, no salt added
1 (10 ounce) can diced tomatoes and green chiles
1 cup reduced fat cheddar cheese, shredded
Heat the oven to 350 degrees F. Spray a 13 x 9-inch baking pan with nonstick cooking spray.Line the bottom of the pan with half of the tortillas; layer with the chicken, corn, onion, pepper and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and chiles over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.
Notes:
Makes 6 servings -
5 Weight Watcher points per serving.