Chicken Vegetable Enchilada Bake

adjust nutrition if your ingredients vary

1 can (16 oz) fat free seasoned refried beans (I used Rosarita No Fat Green Chile & Lime)(350 cal, 21g protein)

1 zucchini, chopped (30 cal, 2g protein)

1 can (12.5 oz) chicken breast, drained (270 cal, 60g protein for Kroger brand)

1 can (14.5 oz) diced rutabaga, drained, or other vegetables, such as sauteed green peppers and onions (122.5 cal for rutabaga)

1 C enchilada sauce (seek a no-white-flour brand, such as Las Palmas)(56 cal, 3.7g protein)

1 can (10 oz) Ro-Tel, any flavor (I used Chipotle)(88 cal)

4 corn tortillas, cut into small pieces (100% corn, no-white-flour)(160 cal, 4g protein for Mission Extra Thin)

6 TBSP fat free shredded cheddar cheese (67.5 cal, 13.5g protein)

subheading: Optional toppings:

cilantro, chopped

guacamole

hot sauce, such as Tapatio or Valentino

Directions at copymethat.com

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