From Paulette Vickery's Recipe Collection

BB: FAVORITE SPANISH CHICKEN CASSEROLE

main dish, poultry

2 cup cooked chicken, diced
1 can mushroom pieces, 8oz
1 pkg nonfat sour cream, 16oz
1 each onion, chopped
1 can chopped green chilis, 4oz
1 can sliced water chestnuts drain
1 can nonfat chicken broth, 14oz
16 each corn tortillas, in fourths
2 cup nonfat cheddar cheese
1 tablespoon corn starch
1 tablespoon flour
3 tablespoon nonfat chicken broth

Saute chopped onion in 3 tablespoons chicken broth over low heat. Add canned chicken broth and sour cream. Continue to simmer until heated through. Add flour and corn starch, and whisk until blended. Stir in water chestnuts, green chilis, and rinsed and drained mushrooms. Cut tortillas into fourths. Line a pammed large casserole dish with part of the tortilla pieces. Fold chicken into sauce. Spoon chicken sauce over tortillas and sprinkle 1/2 of grated cheese on top. Repeat layers ending with cheese on top. Bake at 350 degrees, 40-45 minutes. Per serving: fat 3.7 G, cholesterol 28 MG, fiber 4 G, calorries 288, 11 percent from fat, protein 22 G, carbohydrate 43 G, sodium 609 MG.

Yield: 8 servings





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