DIABETIC CHICKEN ENCHILADAS

DIABETIC CHICKEN ENCHILADAS

4 chicken breast halves
Water to cover
1/4 tsp. salt
16 oz. can chopped tomatoes
10 1/2 oz. can cream of chicken soup
4 oz. can chopped green chilies
1 tsp. cumin
1/2 tsp. garlic powder
1 c. chopped onion
2 c. shredded cheddar cheese
12 corn tortillas
Cover chicken with water. Simmer 30 minutes. Remove chicken. Reserve broth. Skin and bone chicken. Cut each into 3 strips. Sprinkle with salt. Mix together soup, chilies, cumin and garlic. Dip half of tortillas in water to soften. Sprinkle with half of onions. Spread with half of cheese. Dip remaining tortillas in broth. Break apart and layer over sauce. Sprinkle with onion. Pour sauce over casserole. Sprinkle with remaining cheese. Bake at 350 degrees for 40 minutes or until bubbly. Let cool 5 minutes. Cut casserole into 4 1/2 inch x 4 inch pieces. Exchanges - 2 1/2 bread, 4 meat and 1 fat.