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Servings: 12 squares. 1 Serving = 1/12 of recipe
Source: Gourmet Inspirations by Patti Lynch

4 single chicken breasts, cooked and cut into 1 inch chunks (12 ounces cooked weight)
1-1/2 cups non-fat yogurt
1/2 cup low-fat ricotta
2/3 cup low sodium chicken broth
1- 4 oz. can diced green chiles
1 onion, chopped
1 can water chestnuts, sliced
1 dozen corn tortillas, cut into bite sized pieces
2/3 cup grated low-fat cheddar or Parmesan cheese

1. Prepare chicken and set aside. In large bowl, combine next six ingredients in order, mixing well after each addition.
2. In 9" x 13" glass baking dish, which has been lightly sprayed with non-stick spray, layer ingredients in the following order: Thin layer of sauce, followed by tortilla pieces, chicken pieces, remaining sauce, then top with even layer of grated cheese. Bake 45-55 minutes at 325 degrees F. or until bubbling in center. Cut into 12 squares.

Nutritional Information Per Tablespoon:
Calories: 178; Fat: 5 grams; Carbohydrates: 19 grams; Protein: 16 grams; Sodium: 180 mg; Cholesterol: 34 mg
Exchanges: 1 Starch/Bread and 2 Low-Fat Meat

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