lisalewis@firstplace
April 11th, 2007, 07:45 AM
Serves: 10
Exchanges: 3 meats, 2 breads, 1/2 vegetable, 1/2 milk, 1/2 fat
Ingredients:
8 (6 inch) corn tortillas, torn into strips
8 oz. cooked chicken, diced
2 Tbsp. flour
1 tsp. salt
2 chicken broth cubes
2 Tbsp. tomato paste
2 cup skim milk (minus 2 Tbsp.)
1 cup water
1/2 cup canned mushrooms, drained, sliced
2 (4 oz.) cans chopped green chilies
1/4 cup chopped onions
4 oz. grated low-fat cheddar cheese
Preparation:
Layer 1/2 of tortilla strips and chicken in a 13x9” dish sprayed with non-stick spray. Repeat layer. In saucepan, combine flour, salt, chicken cubes and tomato paste. Gradually add milk until thickened. Remove from heat. Stir in water, mushrooms, chilies, and onion. Pour sauce over chicken and tortilla. Sprinkle evenly with cheese. Cover with foil and refrigerate overnight. Bake covered at 300 degrees for approximately one hour and fifteen minutes.
Exchanges: 3 meats, 2 breads, 1/2 vegetable, 1/2 milk, 1/2 fat
Ingredients:
8 (6 inch) corn tortillas, torn into strips
8 oz. cooked chicken, diced
2 Tbsp. flour
1 tsp. salt
2 chicken broth cubes
2 Tbsp. tomato paste
2 cup skim milk (minus 2 Tbsp.)
1 cup water
1/2 cup canned mushrooms, drained, sliced
2 (4 oz.) cans chopped green chilies
1/4 cup chopped onions
4 oz. grated low-fat cheddar cheese
Preparation:
Layer 1/2 of tortilla strips and chicken in a 13x9” dish sprayed with non-stick spray. Repeat layer. In saucepan, combine flour, salt, chicken cubes and tomato paste. Gradually add milk until thickened. Remove from heat. Stir in water, mushrooms, chilies, and onion. Pour sauce over chicken and tortilla. Sprinkle evenly with cheese. Cover with foil and refrigerate overnight. Bake covered at 300 degrees for approximately one hour and fifteen minutes.