Chicken Enchilada Casserole - Macrostax

Ingredients

• 1 19-oz can (2 cups
• 539g) “Old El Paso” mild enchilada sauce
• 12 “Mission” corn tortillas (306g)
• 1 ½ lbs (680g) cooked chicken breast (cut into strips or shredded)
• 2 cups (200g) sliced bell pepper (about 1 large pepper)
• 2 cups (200g) thinly sliced onion (about ½ large onion)
• 2 tablespoons “McCormick” less sodium taco seasoning
• 1 ½ cups (168g) Mexican style shredded cheese (we used “Kraft”)