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CHICKEN IN A SHELL

Chicken Burritos Deluxe...hot chicken sandwiches in a cream sauce....

1 cup finely chopped onion
1 T finely chopped garlic
2 T extra virgin olive oil
4 oz can mushroom pieces, drained
3 oz shredded lowfat Jarlsburg or Swiss cheese
1/8 tsp fresh grated nutmeg

1/2 can artichoke hearts, drained and cut in thin slices
1 box frozen spinach, cooked, sqeezed and chopped
6 large whole wheat tortillas
3 cups white sauce
Cooked chicken from two legs and thighs, shredded or chopped

1. Oil a 10" x 10" casserole.
2. Sauté onion and garlic in oil until onion is transparent......not brown.
3. Mix onion, garlic, spinach, artichokes, mushrooms, chicken and cheese in medium bowl.
4. Make white sauce: I use 4 tbsp.whole wheat flour, 2 1/2 cups non fat half and half and 1/2 packet dry butter buds for a very rich but non fat sauce. Add nutmeg to white sauce.
5. Add 3/4 cup white sauce to above mix and stir thoroughly.
6. Put thin layer of sauce in casserole. Divide mixture evenly among tortillas and roll them as tightly as you can for one layer of "rolls" in the casserole.
7. Spread remaining white sauce over top, making sure to get outside edges of rolls covered so they don't dry out while baking.
8. Bake at 350 degrees COVERED for 30 minutes. Let sit 10 or 15 minutes to firm up before serving.
This can be a meal in itself, but you can add a salad for more veggies in your meal. SERVES 4: 1 1/2 tortillas per person. Cut them in half crosswise before serving to make it easier to get them out of the casserole intact.

Add color and extra vitamins to this meal with my HERBED CARROTS or "Chinese" BEET SALAD

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