Chili Chicken

* Exported from MasterCook *

Chili Chicken

Recipe By : typed into MC by Shane Ludwig <thierry@wru.org>
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Casserole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole fryer -- (12-15 oz. (3 lb.)
cooked meat)
Water
1 1/2 cups chopped onion -- (divided)
1/2 cup diced celery
1/2 teaspoon pepper
4 ounces Monterey Jack cheese
8 corn tortillas
1 cup chicken broth
2 1/2 tablespoons flour -- (or 1 T. cornstarch)
1 can tomatoes with green chilies -- (8 oz.)
1/2 cup chopped green pepper

Skin chicken and cover with water in a large pan. Add 1/2 cup onion, celery an
d pepper and cook until tender. Bone chicken and chop. Cut tortillas into str
ips. Thicken chicken broth with flour and mix with tomatoes and chilies in med
ium bowl. Layer on half of tortilla strips in medium, non-stick baking dish.
Top with half of the chicken, remaining onion, green pepper and cheese. Repeat
layers. Bake at 350 degrees F. for 25-30 minutes.

(416 calories per serving) 1 serving=1 1/2 Vegetable exchanges 2 Bread exchange
s 4 Lean Meat exchanges 1/2 Fat exchange

Garnish with tomato and jalapeno pepper. If you have extra fat exchanges for t
his meal use avocado or sour cream or additional garnish. Remember, 1/8 avocad
o or 2 T. sour cream=1 Fat exchange.





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NOTES : Original Source unknown