*  Exported from  MasterCook  *
 
                               Chili Chicken
 
 Recipe By     : typed into MC by Shane Ludwig <thierry@wru.org>
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Diabetic                         Casserole
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      whole         fryer -- (12-15 oz. (3 lb.)
                         cooked meat)
                         Water
    1 1/2  cups          chopped onion -- (divided)
      1/2  cup           diced celery
      1/2  teaspoon      pepper
    4      ounces        Monterey Jack cheese
    8                    corn tortillas
    1      cup           chicken broth
    2 1/2  tablespoons   flour -- (or 1 T. cornstarch)
    1      can           tomatoes with green chilies -- (8 oz.)
      1/2  cup           chopped green pepper
 
 Skin chicken and cover with water in a large pan.  Add 1/2 cup onion, celery an
 d pepper and cook until tender.  Bone chicken and chop.  Cut tortillas into str
 ips.  Thicken chicken broth with flour and mix with tomatoes and chilies in med
 ium bowl.  Layer on half of tortilla strips in medium, non-stick baking dish.  
 Top with half of the chicken, remaining onion, green pepper and cheese.  Repeat
  layers.  Bake at 350 degrees F.  for 25-30 minutes.
 
 (416 calories per serving) 1 serving=1 1/2 Vegetable exchanges 2 Bread exchange
 s 4 Lean Meat exchanges 1/2 Fat exchange
 
 Garnish with tomato and jalapeno pepper.  If you have extra fat exchanges for t
 his meal use avocado or sour cream or additional garnish.  Remember, 1/8 avocad
 o or 2 T.  sour cream=1 Fat exchange.
 
 
 
 
 
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 NOTES : Original Source unknown