A great dish from south of the border that won’t leave its mark north of the waistband.
hola to a Mexican favorite. The best part is, we cut the fat in half
and still provide a good source of vitamin A, C and calcium. But don’t
worry - it’s just as delicioso as ever.
Halve this recipe and make in a smaller casserole dish - for work lunch. It's delicious with a green salad topped with avocado, olives and tomatoes.
1 can (4.5 oz) chopped green chiles
8 oz fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar or Mexican-blend cheese (6 oz)
oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking
spray. In large bowl, mix chiles, sour cream and milk until blended.
Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of
the cheese. Spoon and spread mixture in baking dish.
foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese.
Bake uncovered 5 to 10 minutes longer or until cheese is melted and
mixture is bubbly. Let stand 5 minutes.
Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g,
Trans Fat 0g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g
(Dietary Fiber 2g, Sugars 4g); Protein 22g % Daily Value Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8% Exchanges 1 1/2 Starch, 2 1/2 Very Lean Meat, 1 1/2 Fat Carbohydrate Choices 1 1/2