Create this mouthwatering favorite with the extra chicken you saved from Southwestern-Style Roasted Chicken (page 128). Serve with pinto beans and slaw.

　　

Ingredients

serves 6, 1 1/2 cups per serving

　　Cooking Spray

　　

Sauce

1 1/4 cups fat-free, low-sodium chicken broth

　　1 tablespoon plus 1 teaspoon cornstarch

　　1/2 teaspoon ground cumin

　　1/8 teaspoon pepper

　　12 ounces cooked skinless chicken breast from Southwestern-Style Roasted Chicken, chopped (about 3 cups)

　　4 ounces fat-free brick cream cheese

　　1/2 cup salsa (lowest sodium available)

　　12 6-inch corn tortillas, halved

　　3/4 cup fat-free sour cream

　　2 teaspoons lime juice

　　1/4 teaspoon chili powder

　　

Step 1

Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking dish with cooking spray.

　　

Step 2

In a small saucepan, whisk together the sauce ingredients. Bring to a simmer over medium-high heat. Cook for 1 to 2 minutes, or until the mixture is thick and bubbly, whisking constantly.

　　

Step 3

In a medium nonstick skillet, combine the chicken, cream cheese, and salsa. Cook over medium-low heat for 5 to 6 minutes, or until the mixture is warmed through and the cream cheese is melted, stirring occasionally.

　　

Step 4

Meanwhile, on a baking sheet, put the tortillas in a single layer.

　　

Step 5

Bake the tortillas for 5 minutes, or until slightly crisp on the edges and somewhat soft in the center.

　　

Step 6

Pour 1/2 cup sauce into the baking dish. Spread to cover the bottom. Top with half the tortillas. Spread the chicken mixture over the sauce. Top with the remaining tortillas. Pour the remaining sauce over the tortillas.

　　

Step 7

Bake, covered, for 10 minutes, or until warmed through.

　　

Step 8

Meanwhile, in a small bowl, whisk together the sour cream and lime juice. After 10 minutes, spread the mixture over the casserole. Bake, uncovered, for 1 to 2 minutes, or until the topping is slightly warm. Sprinkle with the chili powder.

　　

nutrition information

Step 9

(Per Serving)

　　

Step 10

Calories: 216

　　

Step 11

Total Fat: 2.0g

　　

Step 12

Saturated: 0.5g

　　

Step 13

Trans: 0.0g

　　

Step 14

Polyunsaturated: 0.5g

　　

Step 15

Monounsaturated: 0.5g

　　

Step 16

Cholesterol: 52mg

　　

Step 17

Sodium: 372mg

　　

Step 18

Carbohydrates: 23g

　　

Step 19

Fiber: 2g

　　

Step 20

Sugars: 4g

　　

Step 21

Protein: 24g

　　

Step 22

Dietary Exchanges

　　

Step 23

1 1/2 Starch

　　

Step 24

3 Very Lean Meat

　　American Heart Association Quick & Easy Meals