Dear Jeanne: I had this at a friend's house, and it was so delicious that I asked for the recipe. I should have known that it was full of fat, but I wonder if you can make it less so. Thank you. — Joyce Burks, North Carolina
Dear Joyce: Dear Joyce,
This is very rich. I suggest that you serve it with rice or vegetables to share the sauce. I think this low-fat version is just as good as the original.
CHICKEN-TORTILLA CASSEROLE
1 onion, chopped
2 tablespoons oil
2 cans (10 3/4 ounces) cream of mushroom soup
1 cup milk
1 cup sour cream
1 (7-ounce) can green chilies
3/4 pound Monterey Jack cheese, grated
3/4 pound cheddar cheese, grated
1 dozen corn tortillas, cut into 1-inch strips
6 boneless, skinless chicken-breast halves, cooked and cut up
1. Cook the onion in the oil, then add it to the soup, milk, sour cream and green chilies. Save 1/2 cup cheese for the top. Layer tortillas, chicken, cheese and soup mixture in a buttered 9-by-13-inch pan. Sprinkle the reserved 1/2 cup cheese over the top. Bake at 350 F for 30 minutes. Makes 10 servings.
LOW-FAT CHICKEN-TORTILLA CASSEROLE
1 onion, chopped
2 cans (10 3/4 ounces) reduced-fat cream of mushroom soup
1 cup nonfat milk
1 cup light sour cream
1 can (7 ounces) green chilies, diced
1 dozen corn tortillas, cut into 1-inch strips
6 boneless, skinless chicken breasts, cooked and cut up
1 1/2 cups reduced-fat Monterey Jack cheese, grated
1 1/2 cups reduced-fat cheddar cheese, grated
1. Preheat the oven to 350 F. Spray a 9-by-13-inch pan with nonstick spray; set aside.
2. Spray a small pan with nonstick spray and cook the onion over medium-high heat until softened, adding water or chicken broth if needed.
3. In a large bowl, add the onion to the soup, milk, sour cream and green chilies.
4. In the prepared pan, layer 1/3 of the tortillas, then 1/3 of the chicken, 1/3 of the sauce and 1/3 of the cheese. Repeat two more times, ending with the cheese.
5. Bake for 30 minutes, or until hot and bubbling around the edges. Makes 10 servings.
Each serving contains approximately: Original Recipe: 539 calories; 34 gm fat; 121 mg cholesterol; 772 mg sodium; 21 gm carbohydrates; 37 gm protein; 2 gm fiber. Revised Recipe: 227 calories; 7 gm fat; 55 mg cholesterol; 758 mg sodium; 24 gm carbohydrates; 29 gm protein; 2 gm fiber.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (60 cents), self-addressed envelope. © King Features Syndicate Inc.