Chicken Enchilada Casserole
|Frozen whole kernel corn||1 Cup (16 tbs), loosely packed|
|Water||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Light dairy sour cream||1⁄2 Cup (8 tbs) (Low Fat)|
|Nonfat dry milk powder||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Chopped cooked chicken/Turkey||1 1⁄2 Cup (24 tbs)|
|Canned low sodium tomato sauce||8 Ounce (1 Can)|
|Canned diced green chili peppers/2 canned jalapeno peppers, rinsed, seeded, and chopped||4 Ounce, drained (1 Can)|
|Ground coriander||1⁄2 Teaspoon|
|Non stick cooking spray||1|
|6 inch corn tortillas||8|
|Low fat monterey jack cheese||2 Ounce, shredded to make 1/2 cup (Natural)|
|Snipped cilantro/Parsley||2 Tablespoon|
For filling, in a medium saucepan stir together the corn, water, onion, bouillon granules, garlic, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 3 minutes or till the onion is tender.
Do not drain.
In a small mixing bowl stir together the sour cream, non-fat dry milk powder, and flour; add to onion mixture.
Cook and stir till thickened and bubbly.
Remove from heat; stir in the chicken.
Set filling aside.
In another small bowl stir together the tomato sauce, green chili peppers or jalapeho peppers and coriander.
Spray a 10 x 6 x 2-inch or 8x8x2-inch baking dish with nonstick coating.
Place half of the tortillas in the baking dish, overlapping as necessary.
Top with the chicken filling.
Place remaining tortillas atop chicken filling.
Top with the tomato sauce mixture.
Bake, covered, in a 350° oven for 20 to 25 minutes or till heated through.
Sprinkle with the cheese and, if desired, with the cilantro or parsley.
Let stand for 5 minutes before serving.