Instructions: An enchilada thats 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

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