Chicken and Tortilla Casserole

Chicken and Tortilla Casserole

10 corn tortillas

1 teaspoon vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

1 can (14.5 ounces) no-salt-added tomatillos, drained (or substitute tomatoes, if desired)

2 cups low-sodium chicken broth

1 fresh jalapeno pepper, seeded and diced (about 1 tablespoon)

teaspoon black pepper

Vegetable oil spray

2 pounds boneless, skinless chicken breasts, cooked and cubed

1 cup shredded low-fat Monterey Jack cheese (about 8 ounces)

½ cup nonfat sour cream

Heat oven to 350 degrees. Spray a 9-by-13-inch baking dish lightly with vegetable oil spray.

Cut tortillas into quarters and place them in a single layer on an ungreased baking sheet. Bake for 10 minutes, or until they are crisp. Set aside. (Baking helps to deepen the flavor of the tortilla.)

In a large skillet, heat the vegetable oil over medium heat and sauté the onion and garlic for 2 to 3 minutes, or until tender.

Place the tomatillos, broth, jalapeno, and black pepper in a blender. Blend until smooth. Add this mixture to the onion mixture and simmer, uncovered, for 15 minutes over medium heat. Set aside.

Place half the tortilla quarters on the bottom of the baking dish, followed by half the chicken, half the tomatillo mixture, and half the cheese. Repeat layers. Bake, uncovered, 40 minutes. Remove from oven and spread sour cream on top. Serve warm.

Serves eight.

Nutrition values per serving: 320 calories, 8 g fat (3 g saturated), 24 g carbohydrates, 37 g protein, 80 mg cholesterol, 246 mg sodium.

"Around the World Cookbook" by the American Heart Association (1996 Times Books)