I found this recipe at SkinnyKitchen.com and made it for Cinco de Mayo this year. I modified the recipe very slightly. It was full-flavored and absolutely delicious.
8 ounces (½ of a 1-pound package) ground chicken.
1 cup onions, chopped
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
1 (15-oz) can black beans, rinsed and drained
1 (4-oz) can of green chiles
1 cup fat free sour cream
½ cup fresh corn kernels (cut from 1 cob) or ½ cup frozen and thawed
¼ cup fat free cottage cheese
¼ teaspoon garlic powder
8 (6-inch) yellow corn tortillas
1 (10-oz) can enchilada sauce
Ingredients for Topping:
¾ cup tomatoes, chopped
⅓ cup scallions, sliced
½ cup black olives, sliced
½ cup shredded reduced-fat cheddar cheese
Preheat oven to 350 degrees. Coat a 9 inch square pan with cooking spray. Glass or metal pan is fine.
In a large nonstick pan, cook the chicken onions, garlic, chili powder and cumin over medium-high heat until onions are tender and chicken is no longer pink. Stir often, breaking up the beef. Stir in black beans and undrained chiles. Add a can of Rotel (optional). Remove from heat and set aside.
In a small bowl, stir together sour cream, corn, cottage cheese and garlic powder.
Place 4 tortillas, overlapping on the bottom of pan. Top with half the meat mixture, half the sour cream mixture and half the enchilada sauce. Reserve topping ingredients until baked. Repeat layers.
Cover casserole with foil. Bake for 30-35 minutes, until heated through. Remove from oven, sprinkle with toppings of your choice (tomatoes, scallions, black olives) and cheese evenly over the top of the casserole. Bake uncovered for about 10 minutes, until cheese is melted.
Remove from oven and let sit for about 10 minutes to set. Cut into 6 servings. Remove servings with a spatula Note: It holds together even better if baked and refrigerated overnight. Just before serving, heat in a 350 degree oven or microwave until hot. Cut into 6 slices.
Makes 6 servings (each serving, 1 slice)
1 slice = 429 calories, 24 g fat, 19 g protein, 36 g carbs, 6 g fiber, 632 mg sodium, 6 g sugar