1 1/2 cups shredded cooked chicken breast or turkey breast (about 8 ounces)
1 8 ounce can no-salt-added tomato sauce
1 4 ounce can diced green chile peppers, drained, or 1 or 2 canned jalapeno chile peppers, rinsed, s
2 tablespoons snipped fresh cilantro or 1/2 teaspoon ground coriander
Nonstick cooking spray
4 6 inches corn tortillas, cut into 1-inch-wide strips
1 cup canned black beans or kidney beans, rinsed and drained
1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
Fresh cilantro leaves (optional)
Instructions
Preheat oven to 350 degrees F. For chicken filling- In a medium
saucepan, combine the water, onion, bouillon granules, garlic,
and black pepper. Bring to boiling; reduce heat. Cover and
simmer about 3 minutes or until onion is tender. Do not drain. In
a small bowl, combine sour cream, nonfat dry milk powder, and
flour; add to onion mixture. Cook and stir until thickened and
bubbly. Remove from heat; stir in chicken. Set filling aside.
In another small bowl, combine tomato sauce, chile peppers, and
snipped cilantro. Set aside.
Coat a 2-quart baking dish with nonstick cooking spray. Arrange
tortilla strips in the baking dish. Top with chicken filling. Top with
beans. Top with tomato sauce mixture.
Bake for 25 to 30 minutes or until heated through. Sprinkle with
cheese. If desired, garnish with cilantro leaves. Let stand for 5
minutes before serving. Makes 6 (1-cup) servings.
Originally Submitted
12/8/2012
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