Ingredients
- 10 corn tortillas
- 1 tsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 14.5 ounce can no-salt-added tomatillos, drained (salsa verde)
- 2 cups low-sodium chicken broth
- 1 fresh jalapeno pepper, seeded and rough chopped*
- 1/8 tsp black pepper
- Vegetable oil spray
- 2 pounds boneless, skinless chicken breasts, cooked and cubed
- 1 cup shredded low-fat Monterey jack cheese (8 ounces)
- 1/2 cup nonfat sour cream
Preparation
Step 1
Preheat oven to 350. 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 sauté the onion and garlic for 2 to 3 minutes, or until tender.
Place the tomatillos, broth, jalapeno, 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 9 x 13 baking dish lightly with vegetable oil spray. Place half the tortilla quarters on the bottom of the dish, followed by half the chicken, half the tomatillo mixture, and half the cheese. Repeat layers.
Baked uncovered for 40 minutes. Remove from oven and spread sour cream on top. Serve warm.
* Wear rubber gloves when handling hot peppers or wash hands thoroughly after handling. Skin, especially around the eyes, is very sensitive to the oil from pepper.
Calories 320, protein 37g, carbs 24g, cholesterol 80mg, sodium 24mg, total fat 8g.