Chicken Chilaquiles Casserole

By dette

If you cannot find probalno chiles, substitute 2 green bell peppers. To make this dish spicier, add the chile seeds

Ingredients

• 10 (6") corn tortillas, each cut into 8 wedges
• Vegetable oil spray
• 2 pablano chiles, stemmed, seeded and chopped chiles
• 2 onions, minced (about 2c)
• 2 tsp canola oil
• Salt
• 1/4 c. minced fresh cilantro
• 6 garlic cloves, minced
• 2 tsp minced canned chipotle chiles in adobo sauce
• 1 (14.5oz) can whole peeled tomatoes
• 3/4 c low-sodium cicken broth
• 1 1/2 bls boneless, skinless chicken breasts, trimmed
• Pepper
• 3 oz. crumbled feta cheese (about 3/4c)
• 1/4 c. low-fat sour cream
• 1 tbsp fresh lime juice
• 1 tomato, cored, seeded, and chopped medium

Details

Servings 4

Preparation

Step 1

/adjust the oven racks to the upper-middle and lower-middle positions nd heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla wedges with vegetable oil spray.

Bake the tortilla wedges until they are lightly browned and begin to crisp, 8-12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8-12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.

Combine the poblano chiles, 1c. of the onions, oil, and 1/8 tsp salt in a 12? skillet. Cover and cook over medium-low heat until the vegetables are softened, 8-10 minutes. Uncover, increase the ehat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4-6 minutes longer.

Stir in 2 tbsp of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 tsp salt and 1/8 tsp pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover and continue to cook until the chicken registers 160-165 degrees on an instant-read thermometer, 10-12 minutes longer.

Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-size pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, and bring to a simmer over medium heat.

Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8" square baking dish. Sprinkle with the cheese ad ake on the lower-middle rack until hot throughout, 5-10 minutes.

Stir the sour cream and lime juice together in a bowl, and drizzle over the casserole. Sprinkle with the reamining 1c. onion, remaining 2 tbsp cilantro, and tomato and serve.

cal 510; fat 10g; sat fat 2g; chol 110mg; carb 51g; prot 47g; fib 6g; 700 mg