Chicken in a Shell
A recipe from the Sneaky Kitchen
1 cup finely chopped onion
1 Tbsp.  garlic, finely chopped
2 Tbsp. extra virgin olive oil
4 oz. can mushroom pieces, drained
3 oz. shredded low-fat Jarlsberg cheese
1/2 can artichoke hearts, drained & cut in thin slices
1 box frozen spinach, cooked, squeezed & chopped
6 large flour tortillas
cooked chicken from two legs & thighs, shredded or chopped

White sauce:
3 cups non-fat half & half
3 Tbsp. whole wheat flour
1/2 pkt. dry butter buds
1/8 tsp. nutmeg, preferably freshly grated

Preheat oven to 350° F. Oil a 10" x 10" casserole. Prepare white sauce using above recipe or a favorite recipe, adding nutmeg.

Sauté onion & garlic in oil until onion is transparent, but not brown.  Mix onion, garlic, spinach, artichokes, mushrooms, chicken & cheese in med. bowl.   Add 3/4 C. white sauce & stir thoroughly.

Put thin layer of sauce in casserole. Divide filling evenly among tortillas; roll tightly as you can for 1 layer tortilla 'rolls' in casserole. Spread remaining white sauce over top; make sure to cover outside edges of rolls so they don't dry out while baking. Bake covered for 30 min. Let sit 10 or 15 min.; cut each tortilla in half so it may be removed intact.  Serves 4 with 1 1/2 tortillas each.