Free Recipe Green Chile Chicken 2
Recipe Type: L Recipes
Recipe Preparation: bake
Cooking Ingredients for Green Chile Chicken 2 Recipe
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
Green Chile Chicken 2 Preparation
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 350o 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 350o 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 Volume 01 Number 421 by susan <suerapp@ibm.net> on Dec 30, 1997
Cooking Temperature:
Recipe Serves: 12
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