Simple Southwest Cooking, p. 90
8 corn
tortillas
2 cups
cubed or shredded, cooked chicken
1 cup
grated Monterey jack or other yellow cheese
2
tablespoons chopped green chiles
1
bunch green onions, chopped
1
20-ounce can mild enchilada sauce
1
8-ounce container non-fat plain yogurt
 |
| Trying a new kind of chile! |
Preheat the oven to 350 degrees F. Spray an 8 x 8 or 9 x 9
casserole dish with nonstick spray. Cover the bottom of the dish with 4 corn
tortillas, overlapping them if necessary. Sprinkle half the chicken, half the
cheese, half the green chiles, and half the green onions on the tortillas.
 |
| Layer one: Done! |
In a
medium-size bowl or large measuring cup, stir together the enchilada sauce and
the yogurt until smooth. Pour half of this mixture over the layers in the casserole
dish.
 |
| Lotsa sauce. |
Then layer on the remaining 4 tortillas, the chicken, and the chiles.
Sprinkle with half the remaining cheese. Pour the rest of the sauce over the
dish. Sprinkle with the rest of the cheese and the remaining green onions.
 |
| All stacked and ready to go in the oven! |
Bake, uncovered, 30 minutes.
 |
| It's less pretty once you actually serve it - but at that point it's the taste that counts. |
My Rating: 4/5 "Loved the flavors! This isn't as easy to cook as they make out - the layers take some time to construct. The sauce mix is nice, although I think there's an almost overwhelming amount of it. Overall it's nice and spicy, and pretty low-cal!"
Comments
Post a Comment