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1
Preheat the oven to 350F.
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2
Lightly spray a 13 x 9 x 2-inch baking dish with cooking spray.
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3
In a small saucepan, whisk together the sauce ingredients.
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4
Bring to a simmer over medium-high heat.
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5
Cook for 1 to 2 minutes, or until the mixture is thick and bubbly, whisking constantly.
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6
In a medium nonstick skillet, combine the chicken, cream cheese, and salsa.
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7
Cook over medium-low heat for 5 to 6 minutes, or until the mixture is warmed through and the cream cheese is melted, stirring occasionally.
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8
Meanwhile, on a baking sheet, put the tortillas in a single layer.
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9
Bake the tortillas for 5 minutes, or until slightly crisp on the edges and somewhat soft in the center.
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10
Pour 1/2 cup sauce into the baking dish.
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11
Spread to cover the bottom.
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12
Top with half the tortillas.
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13
Spread the chicken mixture over the sauce.
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14
Top with the remaining tortillas.
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15
Pour the remaining sauce over the tortillas.
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16
Bake, covered, for 10 minutes, or until warmed through.
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17
Meanwhile, in a small bowl, whisk together the sour cream and lime juice.
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18
After 10 minutes, spread the mixture over the casserole.
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19
Bake, uncovered, for 1 to 2 minutes, or until the topping is slightly warm.
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20
Sprinkle with the chili powder.
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21
(Per Serving)
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22
Calories: 216
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23
Total Fat: 2.0g
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24
Saturated: 0.5g
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25
Trans: 0.0g
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26
Polyunsaturated: 0.5g
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27
Monounsaturated: 0.5g
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28
Cholesterol: 52mg
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29
Sodium: 372mg
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30
Carbohydrates: 23g
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31
Fiber: 2g
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32
Sugars: 4g
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33
Protein: 24g
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34
Dietary Exchanges
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35
1 1/2 Starch
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36
3 Very Lean Meat
