NACHO POT PIE
3 cups chicken broth
1/2 cup butter or margarine
2 medium carrots, cut into 1/4-inch slices
2 shallots, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
2 tablespoons taco seasoning mix (from 1-ounce package)
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 cup all-purpose flour
1/4 cup whipping cream
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 ounces) black beans, drained, rinsed
1 bag (12 ounces) frozen corn, thawed
4 cups crushed tortilla chips
1 cup shredded Mexican cheese blend (4 ounces)
Heat oven to 375 degrees. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
Spoon mixture into ungreased 11-by-7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes, or until golden brown.
Serves 8, each with 415 calories, 22 grams fat, 817 mg sodium, 38 grams carbohydrates, 5 grams fiber, 18 grams protein. Exchanges: 2 1/2 starch; 1 very lean meat; 1/2 high-fat meat; 3 fat. Carbohydrate choices: 2 1/2.