I really like this one.  Modified somewhat from a magazine
recipe originally claiming less than 300 calories per
serving (it's probably more now). 
ENCHILADA CASSEROLE - Serves 6

6 chicken breasts
2 cups sliced fresh mushrooms
1-1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 Tbsp minced jalapeno pepper
1 (4 oz.)can chopped green chiles
1/4 cup + 2 Tbsp nonfat dry milk
3 Tbsp all-purpose flour
1-1/2 cups water
3/4 tsp chili powder
1/2 tsp salt & 1/2 tsp ground cumin
1/4 tsp pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpealed
1/4 cup plain yogurt

  Boil chicken, remove bones & skin, shred with two forks
and set aside.  Saute' mushrooms, onion, bell pepper, &
minced jalapeno pepper until tender. Remove skillet from
heat; stir in chicken and green chiles. Set aside. Combine
milk powder and flour in a small saucepan. Gradually stir
in water; place on medium heat-cook & stir 'til thick &
bubbly. Stir in chili powder, salt, cumin, & pepper. Add to
chicken mixture and set aside.
  Wrap tortillas in damp paper towels & then in foil & bake
@ 350 for 10 min. Arrange half of the tortillas in a 12x8x2
dish;top with half of chicken mix. Repeat w/ rest of
tortillas and chicken mixture.  Cover and bake @350 for 25
min. Uncover and sprinkle with cheese; let stand 10 min.
Top serving with tomato and yogurt. Garnish with additional
jalapeno pepper slices.

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