CHICKEN AND TORTILLAS WITH TOMATILLO SAUCE
prep 40 minutes bake 30 minutes at 350°F
Tomatillos, sometimes referred to as Mexican tomatoes, look like small green tomatoes that are covered with a papery skin. If you can’t find fresh ones, use 5 cups quartered canned tomatillos, but do not cook in boiling water. Simply process as directed.
1. Preheat oven to 350°F. Coat a 3-qt. rectangular baking dish with cooking spray. In a large saucepan combine chicken and enough cold water to cover; add ½ tsp. of the salt. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until chicken is tender. Using a slotted spoon, transfer chicken to a large bowl; discard cooking liquid. When chicken is cool enough to handle, shred using two forks.
2. Meanwhile, bring a large pot of water to boiling. Add tomatillos and cook 3 minutes; drain. Transfer tomatillos to a food processor or blender; add jalapeño peppers, garlic, and the remaining ½ tsp. salt. Cover and process until smooth. In a bowl stir together shredded cheese, cream cheese, and chili powder.
3. Spread one-third of the tomatillo mixture in the prepared baking dish. Top with two of the tortillas, half the chicken, and half the cheese mixture. Top with another two tortillas, another one-third of the tomatillo mixture, and another two tortillas. Top with remaining chicken, cheese mixture, tortillas, and tomatillo mixture.
4. Bake, covered, 30 minutes or until bubbly around the edges. If desired, top with cherry tomatoes and cilantro.
number of servings 8
per serving 422 cal., 21 g fat (9 g sat. fat), 94 mg chol., 1,094 mg sodium, 36 g carb., 3 g fiber, 6 g sugars, 24 g pro.