There is no way you would judge this delicious Mexican dish as a diet casserole, but at approximately 350 calories, including the rice, it most assuredly is. This will appeal to those with a keen and spicy palate. You may add an extra dash or two of Tabasco Sauce to the salsa, if you like it very hot.

4 ounces low-fat Mozzarella cheese, grated
6 ounces cooked chicken, coarsely chopped (white meat only)
2 tablespoons grated Parmesan cheese
2 tablespoons chopped green onions
2 tablespoons chopped cilantro

1 can (7 ounces) whole green chiles. Carefully remove seeds.
4 teaspoons low-fat sour cream

In a bowl, stir together first 5 ingredients until nicely mixed. Divide mixture and stuff the chiles. Place chiles in one layer in an 8xl2-inch baking pan and spread Tomato & Chile Salsa over the top.

Bake in a 350-degree oven for about 15 minutes, or until cheese is melted. Serve with a teaspoon of sour cream on top. Pink Chile Rice is an excellent accompaniment. Serves 4.

Tomato & Chile Salsa:
1/2 cup canned chopped stewed tomatoes
l can (4 ounces) diced green chiles
4 tablespoons finely chopped green onions
4 tablespoons finely chopped cilantro
2 tablespoons vinegar
1/8 teaspoon garlic powder
dash of Tabasco Sauce

Stir together all the ingredients until blended.

Pink Chile Rice:
In a saucepan, stir together

3/4 cup rice,
l 1/2 cups chicken broth,
1/4 cup chopped stewed tomatoes,
1/2 teaspoon chili powder,
1/2 teaspoon ground cumin.

Cover pan and simmer mixture for 30 minutes, or until rice is tender and liquid is absorbed. Serves 4.

(Chile Rellenos - About 210 calories per serving)
(Pink Chile Rice - About 139 calories per serving)

Note:
-If the whole chiles are small, then sprinkle any left-over stuffing over the tops of the chiles in the pan.
-1 can (1 pound) stewed tomatoes, drained and chopped will be sufficient for the rice and salsa. Use juice for another use.
-Entire dish can be assembled earlier in the day and heated before serving.

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