| 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° 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 <suerapp@ibm.net>
on Dec 30, 1997
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