I found this recipe on Recipezaar.com and thought it looked fairly easy to make. Here's the link to the actual recipe.
Time: 55 min (20 min prep, 30-35 bake)
- 6-8 tomatillos
- 1 jalapeno (2 if you prefer spicy)
- 1 lime
- 1 garlic clove
- 1 cup fat-free cottage cheese or sour cream
- fresh cilantro(optional)
- 1 chicken breast, cooked
- 9-12 corn tortillas
- 1 cup low-fat jalapeno monterey jack cheese
- 1/4 cup sliced jalapeno(optional)
- Preheat oven to 350 degrees.
- Unpeel the tomatillos and rinse them in the sink. Cut them into quarters and throw them into a food processor (a blender can also be used).
- Add the sliced jalapeno, garlic, as well as the squeezed lime and cilantro. (if you wear contacts, you might want to wear a glove while cutting the jalepeno so you don't burn your eyes later)
- Add a few pinches of fresh ground salt and pepper and run food processor until all ingredients are blended together.
- Pour mixture into a sauce pan over low heat. Let simmer for 10 minutes to bring out the taste in the tomatillos. They should slowly change from a bright green to paler shade. (when they say low heat, they mean it!)
- As the verde is simmering, you can start to get the rest of your ingredients ready for the casserole.
- Cut up your cooked chicken breast and put it into your food processor. Course a few times until the chicken is shredded. Should yield just over a cup. Put into a bowl and put to the side.
- Grate the jalapeno jack. Pending on your taste, a 1/2 cup - cup will do. Put into another bowl and to the side. (we like cheese at our house, so I used well over a cup..and my hubby still said it could use more)
- I prefer a round pie dish, though a rectangular casserole dish can be substituted, as well.
- Spray your dish with a non-stick spray and in the bottom, line with 3 corn tortillas and try to cover as much as the dish as possible though there will be overlap, as well as uncovered corners. (I was out of spray, so I just used a napkin to spread some veggie oil on the dish)
- The Tomatillo Verde sauce should now be a pale shade of green. Add the cottage cheese or sour cream and stir until well-blended. Leave on the heat for another 1-2 min stirring regularly.
- With a spoon scoop onto the corn tortillas until covered. Add a handful of chicken and a handful of cheese until covered. Add a few sliced jalapenos for taste. (I did not add jalepenos, because I can't take the heat! And, I didn't feel like cutting up more jalepenos)
- Repeat 3 more corn tortillas on top of the first layer; sauce, chicken and cheese.
- You should finish the dish with 3 tortillas on top and enough sauce to drizzle over so they don't burn. I also like to finish with a sprinkling of cheese and a few jalapenos for garnish.
- Put in oven for 30-35 minutes. Garnish with a sprinkling of fresh cilantro and a dollop of sour cream. Cut into pie slices and serve.
Oh, and I served it with lime wedges, cilantro, sour cream and cilantro & lime black beans. (combine a drained can of black beans, cilantro & lime juice, then heat 'em up. Yummy in your tummy!!)
Here is the photographic evidence that this meal was a hit. This plate belongs to my son, who is a picky eater and rarely finishes his dinner.