Prep: 15 min, Cook: 10 min.
5 ounces canned chunk chicken, drained
1/2 cup shredded Monterey Jack cheese
2 Tbs. canned chopped green chilies, drained
1/8 tsp. chili powder
4 8 inch flour tortillas
1/2 cup salsa
1/4 cup sour cream

Preheat oven to 400°F. Combine chicken, 1/4 cup cheese, chilies and chili powder in a bowl. Place tortillas on a baking sheet. Top half of each tortilla with 1/4 cup chicken mixture. Spread to within 1/2 inch of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake 8 minutes or until hot. Sprinkle with remaining cheese. Serve with salsa and sour cream.

Per serving: calories 308, fat 12.1g, 36% calories from fat, cholesterol 49mg, protein 19.4g, carbohydrates 29.5g, fiber 1.9g, sugar 2.2g, sodium 511mg, diet points 7.3.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.3, Fruit: 0.0, Bread: 1.8, Lean meat: 0.5, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 1.4

Chicken Quesadillas

Mexican Salsa

Prep: 15 min.
2 large tomatoes\raw, chopped
1/4 cup onions\raw, chopped
1 clove garlic, minced
1/4 cup green bell pepper\raw, seeded and chopped
2 Tbs. fresh cilantro, chopped
1 jalapeņo pepper, seeded and chopped, add more if desired (wear rubber gloves)
2 Tbs. fresh lime or lemon juice

Combine all ingredients and salt and pepper to taste in a bowl and set aside 2 hours to let flavors meld.

Per serving: calories 38, fat 0.4g, 8% calories from fat, cholesterol 0mg, protein 1.5g, carbohydrates 8.7g, fiber 1.7g, sugar 4.8g, sodium 11mg, diet points 0.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

Chili Relleno Casserole

Prep: 15 min, Cook: 1:00.
3/4 lb. canned green chilies, seeded and rinsed
1 cup skim milk
1/3 cup all purpose flour
2 eggs, lightly beaten
3/4 lb. shredded cheddar cheese
3/4 lb. recipe-ready crushed tomatoes
1/4 cup salsa
4 large flour tortillas, warm

Preheat oven to 375°F. Dry chilies with paper towels. Whisk together milk, flour and eggs in a mixing bowl. Season with salt to taste. Place half the chilies in the bottom of a baking dish. Sprinkle with half the cheese. Pour half the batter over the cheese. Repeat with remaining chilies, cheese and batter. Place in oven and bake 30 minutes. Combine tomatoes and salsa in a bowl. Pour over casserole. Bake another 30 minutes or until mixture is set. Serve with tortillas.

Per serving: calories 703, fat 35.9g, 46% calories from fat, cholesterol 184mg, protein 34.9g, carbohydrates 60.4g, fiber 4.7g, sugar 10.6g, sodium 2114mg, diet points 16.6.

Dietary Exchanges: Milk: 0.2, Vegetable: 1.9, Fruit: 0.0, Bread: 3.1, Lean meat: 3.5, Fat: 4.7, Sugar: 0.0, Very lean meat protein: 0.0

Mexican