Chicken and Green Chile Casserole
Prep Time: 10 minutes
Cooking Time: 30
This is a great dish to double and make for a casual buffet party.
8 tortillas, corn
1 pound chicken breast, boneless and skinless
1 cup salsa, green
1 1/4 cup sour cream, low fat or light
1 1/2 cups cheese, reduced fat cheddar or jack, shredded
1/3 cup cilantro, fresh, chopped
1 teaspoon garlic powder
Cut the chicken breasts into half inch thick strips and then into half inch thick cubes. Heat a skillet over medium high heat. Season the chicken with garlic powder and place in the skillet. Cook for about 2 minutes on each side. Remove the skillet from the heat. Place the tortillas on a plate and cover with a damp paper towel. Cook in microwave for 30 seconds to soften. Cut tortillas in one and a half inch thick strips. In a medium bowl, mix the salsa and one cup of the sour cream reserving the rest for garnish. Coat an 8 by 8 inch baking dish with cooking spray. Place one third of the tortilla strips on the bottom of the baking dish to form the first layer. Place 1/3 of the chicken on the tortillas, then pour 1/3 of the salsa mixture and spread it around with a rubber spatula or spoon. Sprinkle with 1/3 of the cheese. Make 2 more layers ending with cheese on the top. Bake in a 350 degrees oven for approximately 30 minutes until heated through and cheese is bubbling. Let it rest for 5 minutes before cutting. Garnish with sour cream and cilantro.
Per Serving About: 560 calories, 20 g fat, 10 g saturated fat, 55 g protein, 36 g carbohydrates,4 g dietary fiber,942 mg sodium