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Thursday, December 02 2010
3/4 cupwater
1/2 cupchopped onion
1/2 teaspooninstant chicken bouillon granules
2 cloves garlic, minced
1/8 teaspoonground black pepper
1/2 cuplight dairy sour cream
2 tablespoonsnonfat dry milk powder
1 tablespoonall-purpose flour
1 1/2 cupsshredded cooked chicken breast or turkey breast (about 8 ounces)
1 8-ounce canno-salt-added tomato sauce
1 4-ounce candiced green chile peppers, drained, or 1 or 2 canned jalapeño chile peppers, rinsed, seeded, and fin
2 tablespoonssnipped fresh cilantro or 1/2 teaspoon ground coriander
  Nonstick cooking spray
4 6-inchcorn tortillas, cut into 1-inch-wide strips
1 cupcanned black beans or kidney beans, rinsed and drained
1/2 cupshredded reduced-fat Monterey Jack cheese (2 ounces)
  Fresh cilantro leaves (optional)

1. 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.

2. In another small bowl, combine tomato sauce, chile peppers, and snipped cilantro. Set aside.

3. 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.

4. 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.

*Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Posted by: Send a Meal AT 10:34 am   |  Permalink   |  Email