Served as main course. Non-vegetarian dish.

1 whole fryer cooked Meat

Water

1 1/2 cups chopped Onion, (divided)

1/2 cup diced Celery

1/2 teaspoon Pepper

4 ounces Monterey Jack Cheese

8 corn Tortillas

1 cup Chicken Broth

2 1/2 Tablespoons Flour(or 1 T. cornstarch)

1 can Tomatoes with Green Chilies (8 oz.)

1/2 cup chopped green Pepper

Skin chicken and cover with water in a large pan. Add 1/2 cup onion, celery and pepper and cook until tender. Bone chicken and chop. Cut tortillas into strips. Thicken chicken broth with flour and mix with tomatoes and chilies in medium bowl. Layer on half of tortilla strips in medium, non-stick baking dish. Top with half of the chicken, remaining onion, green pepper and cheese. Repeat layers. Bake at 350 degrees F. for 25-30 minutes. Garnish with tomato and jalapeņo pepper. If you have extra fat exchanges for this meal use avocado or sour cream or additional garnish. Remember, 1/8 avocado or 2 T.

Serves: 4

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