Nutrition
4 Servings, about 4 by 4 inches each
Ingredients:
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup celery, chopped
1/4 cup water, boiling
1 cup chicken, cooked, diced
1 cup canned pinto beans, drained
1/2 cup non-salt-added tomato puree
8 corn tortillas
Sauce:
1-1/2 cups non-salt-added tomato puree 3/4 cup water
1 Tbsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. salt (see note below)
Topping:
1/4 cup Monterey Jack cheese, shredded
Directions:
1. Preheat oven to 350ºF (moderate).
2. Cook onion, green pepper, and celery in boiling water until tender. Drain liquid if necessary.
3. Add chicken, beans, and 1/4 cup of tomato puree. Mix gently.
4. Mix all sauce ingredients together thoroughly.
5. In an 8x8x2 inch baking pan, place four tortillas, one half of the filling mixture, and 1/4 of the sauce. Add remaining filling mixture and another one-fourth of the sauce. Cover with four tortillas and remaining sauce.
6. Sprinkle cheese over top.
7. Bake until cheese is melted and sauce is bubbly, about 30 minutes.
Note: Cheese, corn tortillas, and canned beans contain salt, so no salt is added to the filling and only a little to the sauce.
Per Serving:
Calories – 300
Total fat – 3 grams
Sodium 378 mg
© American Institute for Preventive Medicine