*These are seriously so so good*
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1.  Preheat oven to 350 degrees.  Grease a 9×13 pan
2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies.  Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Taken from Joyful Momma
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“Healthified” Chicken Tortilla Casserole – Special Occasions – Eat Better America.

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
High Altitude (3500-6500 ft): Heat oven to 375°F.

Nutritional Information
1 Serving: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 22g % Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy, 1 oz-equivalents Grains, 2 oz-equivalents Meat & Beans, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

Mexican Lasagna

June 26, 2009

Found at http://www.sparkrecipes.com

1 1/2 lbs ground turkey
1 cup each diced red onion and diced green bell pepper
2 tsp minced garlic
1cup canned black beans drained and rinsed
1 cup diced tomatoes
1/2 cup frozen or canned corn
1 1/2 tsp chili powder
1 tsp ground cumin
2 cups your favorite tomato pasta sauce
1 cup medium salsa
1/4 tsp black pepper
2 tbsp fresh minced cilantro
4 large or 8 small whole wheat flour tortillas
1 1/2 cups shredded nacho/mexican cheese
1/4 cup green onions
1 cup light sour cream

Directions
Preheat oven to 375 f. Spray a 9 x 13-inch casserole dish and set aside.

In a large, non stick pot or skillet, cook ground turkey, onions, green pepper and garlic over medium – high heat until meat is no longer pink. Break up any large pieces of turkey as it’s cooking.

Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bing to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.

To assemble lasagne, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 the tortillas, overlapping and cutting to fit the dish. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle with remaining cheese and top with green onion.

Cover with foil and bake for 35 minutes. Uncover and bake for 10 more minutes. Let lasagne stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.

makes 8 pieces