1 1\/2 tsp. chili powder
\n1 tsp. ground cumin
\n1\/2 tsp. salt
\n1\/2 tsp. ground red pepper
\n1 can (28 oz.) crushed tomatoes
\n16 oz. nonfat sour cream
\n6 scallions, chopped
\n1 can (4 oz.) chopped green chiles, drained
\n6 to 7 flour tortillas (8-inch)
\n3 C. shredded cooked chicken
\n1 can (15.5 oz.) corn, drained
\n8 oz. shredded cheddar cheese
\nSliced black olives, sliced scallions<\/p>\n
Heat oven to 350\u00b0. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chiles in second bowl. Spread 1\/2 C. tomato mixture in 13 x 9 x 2-inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the chicken, half the corn, 1 C. tomato mixture, one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaining cheese around edge. Bake in 350\u00b0 oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.<\/p>\n
Yield: 12 servings
\nCalories: 327
\nFat: 14g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 tsp. chili powder 1 tsp. ground cumin 1\/2 tsp. salt 1\/2 tsp. ground red pepper 1 can (28 oz.) crushed tomatoes 16 oz. nonfat sour cream 6 scallions, chopped 1 can (4 oz.) chopped green chiles, drained 6 to 7 flour tortillas (8-inch) 3 C. shredded cooked chicken 1 can (15.5 oz.) corn, drained 8 oz. shredded cheddar cheese Sliced black olives, sliced scallions Heat oven to 350\u00b0. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour…<\/p>\n