Tomatillo Chicken Bake
|Skinned chicken breast halves||24 Ounce (Four 6 Ounce)|
|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|
|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.
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.
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