Green Chilaquiles Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 6" Corn Tortillas1 T. Table Salt1.5 lbs Tomatillos1 T. Olive Oil 1 T. Kosher Salt6 oz. Cooked Chicken Breast, divided3 T. Fresh Cilantro1/2 Lime1 med. Onion, diced and divided1.5 c. Low fat Cheddar or Colby Cheese, shreddedCooking Spray
Spray each tortilla with cooking spray and sprinkle with the table salt. Cut into 8 wedges and bake at 350 for 10 minutes or until crisp. (Or substitue chips)
Remove husks and wash tomatillos. Place on a dark jelly roll or roasting pan. Drizzle with olive oil and sprinkle with the Kosher salt. Roast at 400 for app. 10 mins, then broil on High until tomatillos begin to darken (5-10 mins. The tomatillos will split open, and the juices will run. If your chicken is cold, put it on the pan when you turn the oven to broil.
Meanwhile, dice the onion, juice the lime and shred the cheese. Spray a 13x9 in lasagna pan with cooking spray.
Arrange 1/3 of the tortillas in the bottom of the lasagna pan.
When tomatillos are done roasting, remove the chicken from the pan. Place the remaining contents of the pan in a blender while still hot. Add half of the chicken to the blender, shred the other half with a fork. Add the cilantro and lime juice, blend until smooth. Add half the onion to the mixture, but do not blend.
Spoon 1/3 of the tomatillo mixture on top of the tortillas. Top with half of the shredded chicken 1/3 of the onion and 1/2 c. of the cheese. Add 1/3 of the tortillas and repeat the sequence a second time.
For the third layer, only add the tomatillos, bake at 350 for 10 minutes uncovered, then add the remaining onion and cheese. Cover with foil, and bake for 20 minutes. Uncover, and cook for another 10 minutes, this will give add a bit more crispness to the dish.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CIOLIBALL.
Remove husks and wash tomatillos. Place on a dark jelly roll or roasting pan. Drizzle with olive oil and sprinkle with the Kosher salt. Roast at 400 for app. 10 mins, then broil on High until tomatillos begin to darken (5-10 mins. The tomatillos will split open, and the juices will run. If your chicken is cold, put it on the pan when you turn the oven to broil.
Meanwhile, dice the onion, juice the lime and shred the cheese. Spray a 13x9 in lasagna pan with cooking spray.
Arrange 1/3 of the tortillas in the bottom of the lasagna pan.
When tomatillos are done roasting, remove the chicken from the pan. Place the remaining contents of the pan in a blender while still hot. Add half of the chicken to the blender, shred the other half with a fork. Add the cilantro and lime juice, blend until smooth. Add half the onion to the mixture, but do not blend.
Spoon 1/3 of the tomatillo mixture on top of the tortillas. Top with half of the shredded chicken 1/3 of the onion and 1/2 c. of the cheese. Add 1/3 of the tortillas and repeat the sequence a second time.
For the third layer, only add the tomatillos, bake at 350 for 10 minutes uncovered, then add the remaining onion and cheese. Cover with foil, and bake for 20 minutes. Uncover, and cook for another 10 minutes, this will give add a bit more crispness to the dish.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CIOLIBALL.
Nutritional Info Amount Per Serving
- Calories: 198.9
- Total Fat: 5.8 g
- Cholesterol: 13.8 mg
- Sodium: 420.4 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 4.7 g
- Protein: 12.9 g
Member Reviews