Chicken Enchilada Casserole

SERVES: 8
POINTS: 6
COOK TIME: 40 MINS

12 corn tortillas, cut into strips
3-4 cooked boneless, skinless chicken breast, shredded
2 7 oz cans of diced green chiles
3 cups fat free sour cream
1/2 tsp cumin
2 cup bag of fat free cheese (Mexican, or flavor to taste)

1. Pre-heat oven to 350 degrees.
2. Mix sour cream, cumin, chicken, chiles, and one cup of the cheese.
3. Spray a 9x13 casserole dish with nonstick spray. Layer first with the tortilla strips, then the sour cream mixture, etc. Sprinkle the remaining cup of cheese on top of the casserole.
4. Bake for 40 mins.

***Can be served with fresh salsa or pico de gallo.


PICO DE GALLO

1 garlic clove, chopped
1/4 tsp salt
1 pint grape tomatoes, halved
1 small red onion, finely chopped
1/4 cup chopped fresh cilantro
2 fresh or pickled jalapeño peppers, seeded and finely chopped
2 tsp lime juice

1. With the side of a large knife, mash the garlic with the salt until it forms a paste. Stir together the remaining ingredients with the garlic paste.