Ingredients
1 cup mild salsa
1 (10.75-ounce) can condensed cream of mushroom soup
8 ounces sour cream
1/2 teaspoon ground cumin
1 (20-ounce) bag frozen diced chicken breasts
8 (6-inch) corn tortillas
cooking spray
1 cup shredded Cheddar cheese

Steps

1. Preheat oven to 450°F. Preheat large saucepan on medium-high 2–3 minutes. Add salsa, soup, sour cream, cumin, and chicken. Cook 5–6 minutes, stirring often, or until thoroughly heated.
2. Meanwhile, coat 2-quart baking dish with cooking spray. Tear tortillas into bite-size pieces.
3. Layer ingredients in baking dish as follows: arrange half of the tortillas in bottom of baking dish; top with half of the salsa mixture and half of the cheddar cheese. Repeat layers. Bake 20 minutes. Remove from oven and let stand 5 minutes. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 350kcal; FAT 19g; CHOL 90mg; SODIUM 1090mg; CARB 17g; FIBER 2g; PROTEIN 29g; VIT A 15%; VIT C 2%; CALC 20%; IRON 6%

Ingredients
1 (10-ounce) box frozen whole kernel corn
1–2 green onions (rinsed)
1 small zucchini (rinsed)
3 tablespoons diced pimientos (undrained)
1/2 teaspoon seasoned salt
1 tablespoon butter

Steps

1. Place corn in microwave-safe bowl.
2. Chop green onions finely; add to corn. Cut ends off zucchini and discard; cut into quarters lengthwise. Dice into 1/4-inch pieces; add to corn.
3. Stir in pimentos and seasoned salt. Cover and microwave on HIGH for 7–8 minutes, stirring once, or until tender and thoroughly heated. Drain and stir in butter. Serve.

CALORIES (per 1/4 recipe) 100kcal; FAT 4g; CHOL 10mg; SODIUM 220mg; CARB 17g; FIBER 2g; PROTEIN 3g; VIT A 15%; VIT C 30%; CALC 2%; IRON 4%