2 cans green enchilada sauce
1 cup salsa (save the rest of the
jar to put on top)
4 boneless skinless chicken
breasts -- cooked and chopped
1 tablespoon cumin
1 tablespoon garlic powder
12 corn tortillas -- cut into
pieces (like little pizza slices)
1 can black beans -- drained
1/2 pound low-fat cheddar cheese
Preheat oven to 350 and lightly
grease a 13 x 9 pan. In a saucepan,
combine enchilada sauce and salsa
and simmer for a couple of minutes. Pull from the heat.
In a bowl, add about 1 cup or more
enchilada/salsa sauce to the chicken to moisten. Set aside.
On the bottom of the pan, pour
enough sauce to cover the pan. Place
chopped corn tortillas on top, a
layer of chicken, a layer of beans, a little layer of cheese. Repeat
these layers till everything is used up. Top with remaining sauce
and remaining cheese.
Bake uncovered for 30 to 40
minutes. After you pull it out, let it rest 10 minutes, then dig in!
Per Serving: 403 Calories; 8g Fat
(17.2% calories from fat); 43g Protein, 41g Carbohydrate, 7g Dietary
Fiber, 83mg Cholesterol, 542mg Sodium.
Exchanges: 2 Grain(Starch); 5 Lean
Meat; 1 Vegetable; 1/2 Fat.
SERVING HINTS: Serve with steamed
broccoli and acorn squash. (pre-cook squash for 15 minutes--just
pierced and right on the rack in the oven, then let it cool a
second, peel it and get rid of the seeds, cut it up in a casserole
dish and throw a little honey over the top and some nutmeg. Keep it
covered. You can add a little orange juice, too)
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