Chicken Enchilada Casserole
Why I Love This Recipe
Ingredients You'll Need
3/4 c. nonfat yogurt (plain)
3/4 c. fat free cottage cheese
1 clove garlic (minced)
1 t. chili powder
1 c. chicken stock (or low sodium broth)
4 oz can green chilies (chopped)
4 corn tortillas
1 1/2 c. cooked chicken (cubed)
1 onion (chopped)
1/2 c. fat free Monterey Jack Cheese or Cheddar Cheese (shredded)
Directions
: serves 6
In blender/food processor, puree yogurt, cottage cheese, garlic, chili
powder and 1/2 c. chicken stock. Stir in drained green chilies. Cover
bottom of a 8 x 8 baking dish that's been sprayed w/ vegetable oil spray
w/ 1/3 of the mixture.
Dip tortillas (one at a time) in reserved hot chicken stock. Drain
briefly. Cut in 1 in. wide strips. Scatter half the tortilla strips over
creamed mixture in baking dish. Combine chicken,chopped onion and half
or the cheese. Place all mixture on top of tortilla chips. Cover w/
remaining tortilla strips. Cover w/ the remaining creamed mixture, tip w/
cheese. Cover dish tightly w/ foil and bake in 400 degree oven for 30
min. Uncover, continue to bake til mixture is golden brown on top and
appears firm in the center when dish is gently shaken. Approximately 20
min.
Per serving: 169 calories, 2 g fat, 21 g protein, 16 g carbs, 33 mg
cholesterol, 583 mg sodium
