Tomatillo Chicken Bake Recipe
Ingredients
| Chicken breast halves | 4 , skinned | |
| Tomatillos | 6 | |
| Vegetable cooking spray | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| Water | 1/2 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), halved | |
| 1/2 teaspoon chicken-flavored bouillon granules | ||
| 1 cup loosely packed fresh cilantro | ||
| Mushrooms | 2 Cup (16 tbs), sliced | |
| 3/4 cup nonfat sour cream | ||
| Chili powder | 3/4 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sharp cheddar cheese | 1 Cup (16 tbs) | |
| 6 (6-inch) corn tortillas, 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.
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.
Chef
