I really love the smoky flavor the chopotle chiles add to this dish. If you haven't tasted chipotles, this is a good dish for your first taste.

Serves: 8
Weight Watcher points/serving: 7

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Ingredients:

1 pound chicken meat, skinned

Water for poaching chicken

8 small scallions, sliced

2 limes, juiced (3 tablespoons)

1 small bunch cilantro, chopped (1/2 cup)

12 tortillas, cut into quarters

4 ounces cheddar cheese, shredded

4 ounces Monterey jack cheese, shredded

1 large onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 chipotle pepper (canned in adobo sauce), chopped

12 ounces canned, diced green chiles

1/2 cup flour

1 1/2 cups evaporated skim milk (1 can)

1/2 cup nonfat milk

1 cup chicken stock

1 tablespoon olive oil

salt & pepper, to taste

1. Oven temperature: 350 degrees F. Lightly coat a 9x13" baking dish with oil.
2. Poach the chicken. Cover and chill until cool enough to handle. Shred chicken into bite-sized pieces. Combine shredded chicken, scallions, lime juice, cilantro, salt and pepper (to taste) in a medium bowl.
3. Combine chili powder, cumin, and oregano in a small bowl.
4. Heat olive oil in a large saucepan. Add onion and saute until soft. Add minced garlic, spice mixture, chopped chipotle pepper, and about 1 teaspoon adobo sauce. Saute about one minute. Add the canned, diced green chiles.
5. Add flour. Cook, stirring, until well-mixed. Stir in chicken stock and mix well. Bring to a simmer, lower heat a bit, and cook, stirring constantly until sauce is thickened.
6. Assemble casserole according to the following table. Bake 20 minutes, or until cheese is melted and the filling is hot.

Layer 1:

1. 1/2 cup sauce
2. 16 tortilla pieces
3. 1/2 of the chicken mixture
4. 1/3 of the cheese
5. 1/3 of the remaining sauce

Layer 2:

1. 16 tortilla pieces
2. 1/2 of the chicken mixture
3. 1/3 of the cheese
4. 1/3 of the remaining sauce

Layer 3:

1. 16 tortilla pieces
2. 1/3 of the remaining sauce
3. 1/3 of the cheese