A friend of mine told me about this recipe, knowing that I love any Mexican type food. I looked at it and thought that it needed a makeover. So here is what I did.
Here is the link to the original recipe.
Here is my version:
2 cups low sodium chicken broth
1 teaspoon poultry season
2 Tablespoons cornstarch
1/2 cup cold water
Bring chicken broth with poultry season to a boil. Remove from heat. Mix cornstarch in 1/2 cup cold water till dissolved. Slowly add to broth till thickened.
Then add:
1 can low sodium pinto beans washed and drained
3 corn tortillas cut into strips
12 oz. cooked chicken breast chopped
3 Tablespoons of low sodium tomato paste
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can chopped green chilies
1/2 tablespoon of chili flakes
Mix all ingredients and place in a 8x8 baking dish.
Top with 1/2 cup shredded 2% Mexican Cheese or Monterrey Jack Cheese.
Bake at 350 degrees for 25 minutes.
Makes 4 Servings
237 Calories per serving 5.1 grams of Fat 22 Grams Protein 6 grams Fiber
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