Stove-Top Chicken Enchilada Lasagna

· 2 Serving

Laura Ware points out that you can use low-fat whole-wheat tortillas, low-fat cheese and low-fat sour cream in this recipe, which she "tweaked and embellished" after first cooking it for her son.

· 1 tablespoon Virgin Coco de Manila Culinary Lauric Oil
· 1/3 cup finely chopped onion (1 small onion)
· 10-ounce can Old El Paso red enchilada sauce, divided
· 1 to 3 teaspoons ground cumin
· 12.5-ounce can chunk chicken breast in water, drained
· 4 Old El Paso flour tortillas for burritos, 8-inch (from 11.5-ounce
package)
· 1 cup shredded pepper jack cheese (4 ounces)
· 1 cup shredded Cheddar cheese (4 ounces)
· 1/3 cup sliced jalapeno chiles (from jar)
· 7-ounce can Old El Paso chopped green chiles
· Sour cream

Instructions:

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.

Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalapeno chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.

Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and, if desired, several additional jalapeno slices.

Nutritional Information Per serving:

· 970 calories · 57 grams fat · 59 grams carbohydrates · 56 grams protein · 205 milligrams cholesterol · 3,040 milligrams sodium · 1 gram dietary fiber · 53 percent of calories from fat

-- Laura Ware, Fort Worth