Recipes for the South Beach Diet or Other Good Carb Diets

1-1/4 cup shredded cooked chicken
1 package taco seasoning
1 cup water
1 can (8 ounces) tomato sauce
8 medium whole-wheat tortillas
2 cups grated Monterey Jack cheese or Cheddar cheese
1 can (4 ounces) whole green chilies, rinsed and seeds removed
1 can (4.5 ounces) chopped ripe olives
1/2 cup salsa
Sliced green onions

Directions
In large skillet, combine chicken, taco seasoning, water, tomato sauce. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Lightly grease 12×8x2-inch baking dish. Dip tortillas in chicken mixture. Place 2 tortillas in bottom of baking dish. Top with 1/2 of chicken mixture. Sprinkle with 2/3 cup cheese and top with 2 more tortillas. Layer whole chilies on top of tortillas. Sprinkle with 1/2 of olives, reserving 2 tablespoons for garnish. Sprinkle 2/3 cup cheese over olives. Top with 2 more tortillas and remaining chicken mixture. Top with remaining 2 tortillas. Pour salsa over tortillas. Garnish with remaining 2/3 cup cheese, reserved 2 tablespoons olives and green onions. Bake, uncovered, in 350 F. oven 15-20 minutes or until heated through and cheese melts. Cut each stack into quarters and serve.

Presentation: Serve with dollops of sour cream.

Serves 8

Filed under: Poultry, Main Dishes, Phase 2