Green Chile Chicken

Title:
Green Chile Chicken

Yield:
12 Servings

Categories:
Fat




Ingredients:





     2 lb Skinless boneless chicken


          -breast halves


     5 c  Water


     1 c  Chopped onion


   1/2 c  Coarsely chopped carrot


   1/2 c  Coarsely chopped celery


   1/4 ts Salt


   1/4 ts Freshly ground pepper


     1    Bay leaf


    12    Fresh tomatillos


     2 cn (4-ounce) green chiles;


          -undrained


   1/2 c  Chopped onion


   1/4 c  Firmly packed chopped fresh


          -cilantro


     2    Cloves garlic; minced


          Vegetable cooking spray


    10    Corn; (6inch) tortillas


     4 oz Shredded part-skim


          -mozzarella cheese


     6 oz Shredded reduced-fat cheddar


          -cheese


          Green chile salsa






 Combine first 8 ingredients in a Dutch oven. Bring to a boil; cover, reduce


 heat, and simmer 30 minutes or until chicken is tender. Remove chicken from


 broth mixture, and cut into bitestze pieces; set aside. Strain broth


 mixture. Skim and discard fat from broth; reserve 1 cup broth. Remove and


 discard husks from tomatillos; core and cut in half. Position knife blade


 in food processor bowl; add tomatillos, green chiles, 1/2 cup chopped


 onion, cilantro, and garlic. Process 1 minute or until tomatillo mixture is


 smooth. Coat a large nonstick skillet with cooking spray; place over medium


 heat until hot. Add tomatillo mixture; cook, stirring frequently, about 5


 minutes. Gradually stir in reserved broth. Remove from heat, and set aside.


 Cut tortillas into 1/2-inch strips. Place strips in a single layer on a


 large baking sheet. Bake at 350? for 15 minutes or until crisp; let cool.


 Coat a 13- x 9- x 2-inch baking dish with cooking spray. Layer with half of


 tortilia strips, chicken, ! and sauce mixture; sprinkle evenly with


 mozzarella cheese. Repeat layers with remaining tortilia strips, chicken,


 and sauce mixture. Cover and refrigerate 8 hours. Bake, uncovered, at 350?


 for 35 to 40 minutes or until thoroughly heated. Sprinkle with Cheddar


 cheese, and bake an additional 5 minutes or until cheese melts. Serve with


 Green Chile Salsa. Yield: 12 servings (201 calories and 30% fat per


 serving).


 


 Recipe by: Healthy Heart Cookbook


 


 Posted to recipelu-digest Volume 01 Number 421 by susan 


 on Dec 30, 1997