Last night’s dinner fit the bill for one of my ongoing cooking goals for the year.  I used an ingredient I’ve never bought before – tomatillos!

Prevention RD posts a recipe for tomatillo salsa verde at the same time that Cooking Light’s March issue includes Chicken Enchilada Casserole made with salsa verde.  Coincidence?  I think it was fate!  At my house we are suckers for any Mexican-Southwest-Tex-Mex inspired dish.  The only thing I wish I had done was read through the recipe instructions before throwing it on the meal plan for a quick week night dinner.  Quick it is not.  But it’s good enough to make up for the time and loads of dirty dishes.

The only change I made to the salsa verde was to roast the veggies instead of boiling them.  I’m a sucker for roasted veggies.  Cut the tomatillos and pepper in half and broil them cut side down until they start to blacken and are soft.  The hubby declared it better than any restaurant salsa verde he has ever had!

And of course I took pictures of the casserole.  They are still on my camera.  I can only manage to remember to do so many things at one time.  So here’s the picture straight from Cooking Light.  Mine didn’t look anywhere near this pretty anyhow.  You’re more likely to eat it looking at this picture. 🙂

 

Chicken Enchilada Casserole from Cooking Light

serves 6 (I doubled the recipe and baked in a 9×13 pan to have leftovers)

Ingredients:

  • Cooking spray
  • 4  bone-in chicken thighs, skinned
  • 1/3  cup  chopped fresh cilantro, divided
  • 1  cup  frozen corn kernels, thawed
  • 1/3  cup  (3 ounces) 1/3-less-fat cream cheese, softened
  • 1/2  teaspoon  ground red pepper
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  kosher salt
  • 1/4  teaspoon  black pepper
  • 2  cups  chopped onion, divided
  • 6  garlic cloves, minced and divided
  • 1  cup  fat-free, lower-sodium chicken broth
  • 2/3  cup  salsa verde
  • 1/4  cup  water
  • 2  tablespoons  chopped pickled jalapeño pepper
  • 9  (6-inch) corn tortillas
  • 1/4  cup  (1 ounce) shredded sharp cheddar cheese

Directions:

1. Preheat oven to 425°.

2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.

3. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.

4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.

5. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.

6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Nutritional Info: Calories – 371, Fat – 12.4g, Protein – 23.1g, Carbohydrate – 45.3g, Fiber – 5.4g

Exciting news!  I received a Stylish Blog Award from GI Jane over at A Mile in My Boots.  Thanks!!  Now I’m supposed to:

1. Thank and link back to the person who awarded you this award. – Done
2. Share 7 things about yourself. – See below
3. Award 15 recently discovered great bloggers. – Will do ASAP.
4. Contact these Bloggers and tell them about the award. – See #3.

Seven things about me:

1. I have three beautiful daughters, ages 12, 11 and 4.  I couldn’t imagine life any other way!

2. I have 2 sisters and 2 step-sisters, yet I’m the only one of us with any daughters.  I only have nephews.

3. I was a professional cake decorator and bakery manager many, many years ago.

4. I have 3 tattoos and I’m sure that won’t be the end of them.

5. I haven’t seen my natural hair color since I was 16.

6. I am older than my hubby by 10 months.  He never lets me live it down.

7. I’ll be 32 in just a few days and I’m in the best shape of my life!  I have plenty to improve upon, but I love what I’ve been able to do through hard work and determination in just the past two years.

Happiness, Home Cooking

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March 8, 2011

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