Lower in the fat version of my old fave recipe
Makes 12 servings - 9X13 cut 4 ways vertically and 3 ways horizontally
First thaw and boil chicken breasts til white all the way through.( I like to put a whole frozen chicken in my crockpot fill it with water and cook for 6 hours and use the breast meat from that, and shred it with a fork.) Shred them with a fork into bite size pieces or to your liking. While the chicken is boiling cut up your onion and banana peppers. Put them in a frying pan and cook til the onions are half soft, then add the green chilies, black beans, diced tomatoes and 2 tsp's of the taco seasoning. When the onions are soft turn down the heat and add 2 TBS or so of the fat free milk and 3 TBS of the sour cream and mix well. Stir the shredded chicken into the pan with black bean, etc. and mix well. Preheat the oven to 350. Get a 9X13 and spray with fat free cooking spray. place the 2 tortiallas in the pan covering as much of the bottom of the pan as possible. Take the refried beans and in a small bowl mix with the remaining 2 TBS of Sour cream, 2 tsp of the taco seasoning and 1 tsp garlic powder. Take the refried bean mix and spread it in a layer along the bottom, ontop of the tortiallas. Then take the shredded chicken, bean, chilie, etc. mix and layer that ontop of the refried beans. Sprikle 1/2 cup of the fiesta blend cheese on top of the chicken layer. Take the 2 remaining tortiallas on top of the chesse and brush the remaining fat free milk on the top of the tortiallas then finally sprinkle with the last 1/4 cup of chesse. Bake at 350 degrees for 30 - 40 mins. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.