Serves 6
- 1 tablespoon vegetable oil
- 6 boneless skinless chicken breast halves, cooked and diced (I use leftover grilled chicken)
- 2 medium onions, chopped
- 2 cloves garlic, pressed
- 2 teaspoons cumin
- 12 corn tortillas
- 2 cans tomatillos *about 30 ounces total, or use green enchilada sauce if you can't find canned tomatillos
- 12 ounces jack cheese, grated
In a skillet, saute 1/2 the onion in about a tablespoon of oil. Cook for 2 minutes and add garlic. Cook another 2 minutes and add chicken and cumin. Mix well, set aside.
In a blender, add the rest of the onion and the two cans of tomatillos, juice and all. Blend like mad.
Preheat your oven to 375 and get out a 9 x 13 casserole dish. Pour about a 1/2 cup of sauce on the bottom of the pan and begin building your casserole. Start with sauce (already said that) tortillas, chicken mixture, little cheese and repeat this pattern till finished. If you're obsessive/compulsive and don't end up just right at the end, don't come crying to me about it. Pour the rest of the sauce evenly over the top and sprinkle remaining cheese over that and bake for approximately 20 minutes or when done. Don't overbake, though. You want it hot and melty. Not hard and browned.
Per serving: 308 Calories; 6g Total Fat; (17% calories from fat); 42g Protein; 21g Carbohydrate; 108mg Cholesterol; 156mg Sodium
SERVING SUGGESTIONS: a big old green salad!
