*I came up with this and my family really likes it! If you don't want it to be spicy, just use 2 cups of mild enchilada sauce. Since I do the Core program, I simply count the small corn tortillas and enchilada sauce as 1 point per serving...the rest of the items are Core foods. I serve this with fat free sour cream on top. YUM! I hope you enjoy it.
3 breast cooked boneless, skinless chicken breast (cut into bite size pieces) 4 small corn tortilla 1 cup Old El Paso Green Chilli Enchilada Sauce 1 cup Old El Paso Mild Enchilada Sauce 1 cup Old El Paso Fat-Free Refried Beans 1/2 cup Pace (U.S.) Picante Salsa 2 cup shredded fat-free cheddar cheese 1/2 cup green onions 6 large black olives, sliced
Instructions
Preheat oven to 350*F. Spray a 9x9" square baking dish with cooking spray. In a small bowl, combine salsa and refried beans, set aside. In another small bowl or large measuring cup, mix enchilada sauces. Spread 1/2 cup of sauce in the bottom of the baking dish. Top with 2 corn tortillas, overlapped. Layer half of the bean/salsa mixture over the tortillas, then 1/3 of the chopped green onions, 1/3 of the black olives, 1/2 of the chicken pieces, 1/3 of the cheese. Repeat layers, ending with cheese. Spray cheese on top with a little cooking spray. Top with remaining green onions and black olives. Cover with foil and bake for 30-35 minutes. Serve with fat free sour cream and more chopped green onions if desired.
-- Edited by Colette at 17:00, 2006-02-03
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
