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0 votes | 1632 views
Servings: 12

Ingredients

Cost per serving $3.68 view details

Directions

  1. Poach chicken with onion, carrot, celery, bay leaf, salt and pepper in water to cover till tender. Drain chicken and set aside to cold.
  2. When cold sufficient to handle, bone chicken and cut into bite size pcs; set aside. In blender or possibly food processor puree chilies, tomatillos, onion, garlic and cilantro.
  3. In heavy skillet, place 3 Tbsp. vegetable oil and add in tomato puree; cook over medium heat, stirring constantly for 5 min; gradually add in chicken stock. Heat and adjust seasoning with salt and pepper.
  4. Quickly fry tortilla pcs in oil till crisp but not brown. Drain on paper towels; set aside.
  5. In a buttered 8"x12" shallow baking dish, layer tortilla strips, chicken, cheese and sauce. Repeat layers till ingredients are used, reserving sufficient cheese to sprinkle on top of last layer. Cover and chill for 8 hrs or possibly overnight.
  6. Bake, uncovered in a preheated 350 degree oven for 45 min or possibly till thoroughly heated. Garnish with avocado slices and Salsa Cruda (recipe follows). Yield: 6 to 8 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 644g
Recipe makes 12 servings
Calories 511  
Calories from Fat 241 47%
Total Fat 27.2g 34%
Saturated Fat 10.04g 40%
Trans Fat 0.16g  
Cholesterol 72mg 24%
Sodium 297mg 12%
Potassium 1567mg 45%
Total Carbs 43.41g 12%
Dietary Fiber 11.7g 39%
Sugars 19.7g 13%
Protein 28.66g 46%

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