Aztec Chicken Casserole
9 6-inch corn tortillas – cut in half
2 10-ounce cans enchilada sauce
1 cup fat free sour cream
1 cup nonfat shredded cheddar cheese
2 4-ounce cans diced green chilies
1cup whole kernel corn, frozen
1 pound skinless boneless chicken breast halves – boiled,
shredded
Preheat oven to 350.In a medium bowl, combine sour cream, cheese, chile
peppers, corn and chicken.Mix together well.Dip 9 tortilla halves in
enchilada sauce, and arrange them in the bottom of a lightly greased 9×13″
baking dish.Spread 1/2 the chicken mixture over the tortilla layer.
Repeat.Bake in the oven for 25 to 20 minutes or until center is heated
through.
Per Serving (excluding unknown items): 243 Calories; 2g Fat (7.5% calories
from fat); 29g Protein; 28g Carbohydrate; 3g Dietary Fiber; 52mg
Cholesterol; 274mg Sodium.Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat;
0 Fat; 1/2 Other Carbohydrates.