By Tara Bench
Some enchilada sauces are spicier or sweeter than others, so taste-test a few to find your favorite.
Work: 20 minutes
Total: 1 hour
1 1/2 cups shredded cooked chicken
4 scallions, thinly sliced
1 small red bell pepper, sliced
1 1/2 cups shredded cheese (we used Pepper Jack and Monterey Jack)
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 10-ounce can enchilada sauce
1 17-ounce log prepared polenta
1. Heat oven to 375 degrees F. In a bowl combine chicken, half the scallions, and all of the bell pepper, cheese, and spinach; set aside. Spread a few tablespoons of enchilada sauce in the bottom of a 1-1/2-quart baking dish.
2. Cut polenta into thin rounds less than 1/4 inch thick. Place half the rounds in the bottom of the baking dish; top with half the chicken mixture, then the remaining polenta rounds. Cover with the rest of the chicken mixture and pour remaining enchilada sauce over entire dish. Bake until cooked through, about 45 minutes. Top with remaining scallions.
Per serving: 280 calories, 12g total fat, 6g sat fat, 841mg sodium, 21g carbs, 56mg chol, 21g protein, 4g fiber