pounds skinned, boned chicken breast
cups chopped onion
garlic cloves, minced
cup chicken stock
½ tsp ground red peppers
(28 oz) can whole tomatoes, drained and chopped
¼ oz) can sliced ripe olives, drained
(4.5 oz) cans chopped green chilies, drained
tblspoons Bette Hagman or other gf flour mixture
tsp ground cumin
tsp ground coriander
cups 1% low-fat milk
large egg whites, lightly beaten or 6 tblsp egg
cup shredded gf sharp cheddar cheese
cup shredded Monterey gf Jack cheese
corn tortillas, cut in half
cup gf sour cream
cup gf salsa
Coat a large nonstick skillet with Pam, place over med.
heat until hot. Add chicken, cook 6 minutes on each
side or until done. Remove chicken from skillet, let
cool. Shred chicken with 2 forks, set aside.
Recoat skillet with Pam, place over med. heat. Add
onion and garlic, sauté 5 min. or until tender. Add
chicken, chicken stock, red pepper, and tomatoes, cook
10 minutes or until most of liquid evaporates. Remove
from heat. Reserve 1 tblsp green onions and 1 tblsp
olives for garnish. Stir remaining green onions,
remaining olives and chilies into chicken mixture and
Combine flour, salt, cumin, and coriander in a med.
saucepan. Gradually add milk, stirring with a whisk
until blended. Place over med. heat, cook 7 min. or
until thick, stirring constantly. Gradually add hot
milk mixture to egg whites stirring constantly with
whisk. Set aside.
Place cheeses in a bowl, toss well. Set aside.
5. Spread ½ cup white
sauce in bottom of a 2 ½ quart round casserole or
souffle dish coated with Pam. Arrange 4 tortilla halves
over sauce, top with 2 cups chicken mixture, ½ cup white
sauce and ½ cup cheese mixture. Repeat layers ending
with cheese on top.
6. Bake uncovered for
40 min. Sprinkle with remaining cheese, onion, olives
and bake an additional 5 min. Let stand 10 min. before
serving. Serve with sour cream and salsa. Freezes