12 corn tortillas
\n1 C. chopped onions
\n1 C. shredded carrots
\n1 C. reduced-sodium chicken broth
\n1 10 3\/4-ounce can reduced-fat cream of chicken soup
\n1 T. chili powder
\n1 T. cumin
\n2 4-ounce cans drained chopped green chiles
\n3 C. cooked chopped turkey or chicken
\n2 C. (8 ounces) shredded reduced-fat Monterey Jack cheese<\/p>\n
Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Tear corn tortillas into pieces; set aside. In a large, nonstick skillet coated with cooking spray, cook onions and carrots in a little chicken broth, about 5 minutes, until softened. Add remaining chicken broth and soup. Reduce heat to low, bring to simmer, and add chili powder, cumin, green chiles; cook about 2 or 3 minutes or until soup is smooth. Add chicken. To assemble: Spoon a little chicken mixture on bottom to prevent sticking. Layer tortilla pieces, chicken mixture and cheese. Repeat several times and end with 1\/2 C. cheese on top. Bake about 45 minutes or until bubbly.<\/p>\n
Yield: 8 servings
\nCalories: 309
\nFat: 10g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
12 corn tortillas 1 C. chopped onions 1 C. shredded carrots 1 C. reduced-sodium chicken broth 1 10 3\/4-ounce can reduced-fat cream of chicken soup 1 T. chili powder 1 T. cumin 2 4-ounce cans drained chopped green chiles 3 C. cooked chopped turkey or chicken 2 C. (8 ounces) shredded reduced-fat Monterey Jack cheese Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Tear corn tortillas into pieces; set aside. In a large, nonstick skillet…<\/p>\n