Name: Green Chile Chicken
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

Social ethics must never be substituted for personal ethics. Crusading can easily become a dodge for facing up to one's lack of personal morality. By the same token, even if I am a model of personal righteousness, that does not excuse my participation in social evil. The man who is faithful to his wife while he exercises bigotry toward his neighbor is no better than the adulterer who crusades for social justice. What God requires is justice both personal and social.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Dutch	Low, Fat	12	Servings

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

INSTRUCTIONS

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&deg; 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&deg;
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 <suerapp@ibm.net>
on Dec 30, 1997

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