1 tilapia fillet, cut into 1/2-inch chunks
1 c. onion, chopped
1 can (15 oz.) enchilada sauce, red or green
12 H-E-B Corn Tortillas, torn in pieces
2 c. H-E-B Shredded Reduced Fat Mexican Blend Cheese
Preheat oven to 350°F. Spray an 8x8-inch baking pan with non-stick cooking spray.
In a large bowl, combine tilapia, onion, and enchilada sauce.
Place single layer of tortillas in bottom of prepared baking pan, overlapping as necessary. Cover with 1/2 of tilapia mixture; sprinkle with 1/2 the cheese. Repeat layers once; top with remaining tortillas, tilapia, and cheese.
Bake, uncovered, 25 minutes or until bubbly.
Calories: 300, Total Fat: 7g, Saturated Fat: 1.5g, Sodium: 530mg, Carbohydrates: 29g, Dietary Fiber: 1g, Protein: 31g