CHICKEN-BROCCOLI ENCHILADA CASSEROLE (MEXICAN CHICKEN DIVAN)   

3 to 4 c. (or more) chopped broccoli, steam, lightly frozen broccoli may be used
12 corn tortillas
8 oz. of Weight Watchers cheddar cheese, grated
2 or 3 onions, chopped and cooked lightly in Pam
3 to 4 boned and skinned chicken breasts

Simmer the chicken breasts with 1/2 an onion, water and a teaspoon of chili powder. Prepare all the vegetables as above; grate the cheese. When tender, cut the chicken into bite sized pieces.

SAUCE:

1 can chicken broth
1 can water
1 pkg. Butterbuds
1/2 c. sour cream
3/4 c. non fat dry milk (in its dry form)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1/2 tsp. chili powder
3 tbsp. cornstarch
2 tbsp. medium picante

Blend all items in a pan with a wire whip. Heat slowly; stir often; continue until sauce thickens. Remove sauce from heat.
Layer the casserole in a deep casserole dish. Order: sauce (tortilla, onions, broccoli, chicken, sauce, cheese); repeat into 3 layers. Bake in a 350 degree oven for 20 to 30 minutes, until heated throughout. Serve.

for an extra spicy version: double all sauce spices. Add pepper, starch/protein, low fat 150 to 225 calories per cup, depending on amounts of chicken, broccoli and onions