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Tomatillo Chicken Bake

Diet.Chef's picture
Ingredients
  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
Directions

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: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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