You are here

Tomatillo Chicken Bake

Diet.Chef's picture
  Skinned chicken breast halves 24 Ounce (Four 6 Ounce)
  Fresh tomatillos 6
  Vegetable cooking spray 1 Tablespoon
  Chopped onion 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), halved
  Chicken flavored bouillon granules 1⁄2 Teaspoon
  Loosely packed fresh cilantro 1 Cup (16 tbs)
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Nonfat sour cream 3⁄4 Cup (12 tbs)
  Chili powder 3⁄4 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Shredded reduced fat sharp cheddar cheese 4 Ounce (1 Cup)
  6 inch corn tortillas 6 , cut into 8 wedges

Place chicken in a large Dutch oven; add water to cover.
Bring to a boil; cover, reduce heat, and simmer 35 minutes or until chicken is tender.
Remove chicken from broth, and let cool slightly.
Bone and shred chicken; set aside.
Skim and discard fat from broth; reserve broth for another use.
Remove and discard husks from tomatillos; thinly slice tomatillos.
Coat a large skillet with cooking spray; place over medium-high heat until hot.
Add tomatillos, and saute until tender.
Remove from skillet, and let cool slightly.
Set aside.
Combine onion, 1/2 cup water, garlic, and bouillon granules in skillet; cook over high heat until liquid evaporates (about 5 minutes).
Combine sauteed tomatillos, onion mixture, and 1 cup fresh cilantro in container of an electric blender or food processor; top with cover, and process until mixture is smooth.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms; saute until tender.
Remove from heat; stir in shredded chicken, sour cream, and next 4 ingredients.
Set aside; keep warm.
Spoon half of tomatillo mixture evenly into 6 individual oven-proof dishes coated with cooking spray.
Sprinkle evenly with 1/3 cup cheese; top each with 1/4 cup chicken mixture.
Repeat procedure with remaining tomatillo mixture, 1/3 cup cheese, and chicken mixture.
Sprinkle with remaining 1/3 cup cheese.
Arrange 8 tortilla wedges around edges of each dish.
Cover and bake at 350° for 15 minutes.
Uncover and bake 10 minutes or until thoroughly heated.
If desired, garnish with tomato wedges and cilantro sprigs.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2061 Calories from Fat 454

% Daily Value*

Total Fat 50 g77.2%

Saturated Fat 20.5 g102.5%

Trans Fat 0 g

Cholesterol 63.5 mg21.2%

Sodium 3480.8 mg145%

Total Carbohydrates 181 g60.4%

Dietary Fiber 21.2 g85%

Sugars 36.2 g

Protein 225 g450.7%

Vitamin A 386.7% Vitamin C 183.3%

Calcium 181.8% Iron 74.2%

*Based on a 2000 Calorie diet

Tomatillo Chicken Bake Recipe