An enchilada that's low in fat? You bet! this Tex-Mex-inspired dish is big on flavor and vitamin C.
Coat an 8-inch-square baking dish with nonstick spray. Reserve 6 tortilla chips. Brake remaining chips into bite-size pieces. Spread broken chips on bottom of dish.
Coat nonstick skillet with nonstick spray; add onions, peppers and chili powder. Cook for 3 minutes. Remove from heat. Stir in tomatoes, chicken and gravy. Spoon over chips; cover with foil and finish cooking, or refrigerate until next day. or wrap with foil and freeze for up to three weeks.
To finish cooking: Bake, covered, at 350° for 30 minutes. Remove foil. Crush remaining chips and sprinkle with cheddar over casserole. Bake until hot throughout, about 10 minutes.
To cook frozen casserole: Bake, covered, at 375° for 45 to 50 minutes. Remove foil. Crush remaining chips and sprinkle with cheddar over casserole. Bake until ho throughout, 10 to 15 minutes. Servings 4 Per serving: 209 calories, 5.9g fat(25% of calories), 42 mg cholesterol, 424 mg sodium, 2.4 g dietary fiber.