2005

Chicken And Tortilla Casserole

Source: Delicious Decisions

Serves 8; 1 slice per serving

10 corn tortillas
1 teaspoon acceptable vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
14.5-ounce can no-salt-added tomatillos, drained (or substitute red tomatoes, if desired)
2 cups low-sodium chicken broth
1 fresh jalapeño pepper, seeded and diced (about 1 tablespoon)
1/8 teaspoon black pepper
Vegetable oil spray
2 pounds boneless, skinless chicken breasts, cooked and cubed
1 cup shredded low-fat Monterey Jack cheese (about 8 ounces)
1/2 cup light sour cream

Preheat oven to 3500 F.

Cut the tortillas into quarters and place them in a single layer on an ungreased baking sheet.

Bake for 10 minutes, or until they are crisp. Set aside.

(Baking helps to deepen the flavor of the tortilla.)

In a large skillet, heat the vegetable oil over medium heat and sauti the onion and garlic for 2 to 3 minutes, or until tender.

Place the tomatillos, broth, jalapeqo, and black pepper in a blender. Blend until smooth.

Add this mixture to the onion mixture and simmer, uncovered, for 15 minutes over medium heat. Set aside.

Spray a 9x13-inch baking dish lightly with vegetable oil spray.

Place half of the tortilla quarters on the bottom of the dish, followed by half of the chicken, half of the tomatillo mixture, and half of the cheese. Repeat layers.

Bake, uncovered, for 40 minutes. Remove from oven and spread sour cream on top. Serve warm.
Cook s Tip: The green tomatillo sauce (or salsa verde) in this recipe can be used over enchiladas, chicken, or fish, or even as a dip for baked tortilla chips.

This recipe leaves plenty of room for your own touches. If you have leftover chicken, turkey, or even lean roast beef, about 2 1/4 cups of any of these, give them a try. An extra piece of bell pepper or leftover vegetables in your refrigerator? Toss them in as well. You can add more cheese, but cut back on the poultry or meat if you do.

Calories: 320
Protein: 37 g
Carbohydrates: 24 g
Total Fat: 8 g
Saturated Fat: 3 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 2 g
Cholesterol: 80 mg
Sodium: 246 mg