In a large bowl, stir together the first 11 ingredients (chili powder through chicken broth). Now mix in shredded chicken.
In a 9x13 baking dish, spread a small amount of the bowl mixture in the bottom. Lay tortillas to cover bottom.
Then spoon in more bowl mixture to cover the tortillas. Sprinkle cheese on top and continue to layer, ending with the mix topped with cheese, until bowl mixture is gone.
Cover with lid or foil and bake for 40 minutes in a 350 degree oven.
Cut and serve immediately.
Notes
SERVING SUGGESTION: Mexi-Cauli-Rice (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste, toss with chili powder, chopped cilantro and chopped green onions to taste, and fluff with a fork). NUTRITION: 480 Calories; 23g Fat (42.6% calories from fat); 42g Protein; 27g Carbohydrate; 11g Dietary Fiber; 119mg Cholesterol; 675mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.