Chicken Enchilada Bake
10 corn tortillas (6-inch diameter)
1 can (14.5 oz.) no salt added diced tomatoes,drained
2 cups skinless, boneless, cooked chicken breast, cubed
½ to 1 cup onion, diced (according to taste)
1 Tbsp. margarine or light butter
2 Tbsp. flour
2 cups low sodium chicken broth
¾ cup plain nonfat yogurt
1 can (4 oz.) diced green chiles
½ tsp. chili powder
½ to 1 tsp. cumin (according to taste)
½ cup reduced-fat cheddar cheese, shredded
Preheat oven to 375 degrees. Dip tortillas, one at a time, in water; let drain briefly. Stack and cut into eight wedges or strips. Spread a third of the tortillas in a 7 x 11 inch baking pan. Top with half the drained diced tomatoes, cover with half the chicken and onions. Repeat layers, ending with tortillas. Set aside.
In a 2 to 3 quart saucepan, melt margarine or light butter over medium heat. Add flour and cook, stirring with a wire whisk for 20 seconds. Whisk in the chicken broth, chili powder and cumin. Bring to a boil. Remove from heat and add yogurt and chiles, whisking until smooth. Pour over tortilla mixture in baking pan.
Cover with foil and bake in a 375 degree oven for 20 minutes. Remove cover, sprinkle with cheese and continue baking uncovered until cheese is melted, about 10 minutes.
Before serving, garnish with cilantro, if desired.
Makes 6 servings
Serving size: 1 square (about 1 cup)
Calories per serving: 266
Carbohydrate: 30 grams
Fiber: 4 grams
Fat: 6 grams
Saturated fat: 2 grams
Trans fat: 0