Chicken Tomatillo Casserole

So keeping up with our southwestern theme and trying to keep an eye on our waistlines, I decided to make a Chicken Tomatillo Casserole from my new Weight Watchers cook book 🙂 I went to a used bookstore and they had cookbooks on sale – so naturally I spent over an hour looking through the perfect ones. Since I am trying to make delicious, but also (semi) healthy food, I thought a WW Cookbook was a perfect find. This dish is super filling and with a really nice flavor, it was also, super easy to make! Here’s what you’ll need:

1 (7 oz) can tomatillo sauce or 1 cup prepared salsa verde
1 cup fat free sour cream (as a bonus, mine was kosher for passover 🙂 )
1/3 cup chopped fresh cilantro (or dried – I kinda just eyeballed)
1 large shallot, finely chopped (or 2 small ones)
1 garlic clove, minced
8 fat free corn tortillas (or 10..)
1.5 cups shredded cooked chicken breast
3/4 cup shredded fat free cheddar cheese

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First, preheat your oven to 350 degrees and spray a 2-quart shallow baking dish with nonstick spray. Then, combine your tomatillo sauce, sour cream, cilantro, shallots and garlic in a large bowl.

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Next, you will need to cook your chicken! It’s okay if it’s not cooked COMPLETELY all the way through, because you will be putting this in the oven to bake further. Once your chicken is cooked and you’ve made your yummy tomatillo mixture, line the baking pan with the corn tortillas until it covers as much of the bottom pan as you can. The recipe called for 4, but my pan was a little bigger so I used 5.

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Next, spread about half of the tomatillo mixture and spread over all of your tortillas. Then, top with half the chicken evenly. Then, top with half of the cheddar cheese.

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Then, repeat this layering a second time (including the tortillas) until all of your ingredients are used. Then, cover and bake for 25 minutes. After the 25 minutes, uncover and bake for another 15 minutes until golden brown and bubbly. Then, serve and enjoy!

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So definitely not the prettiest dish in the world, but it was definitely delicious. It was a little hard to cut, so that’s why it looks a little sloppy, but i PROMISE it did not disappoint in flavor. It had the nice texture from the tortilla and a hint of sweetness from the tomatillo mixture. The chicken adds a nice heartiness to the dish and then the cheese – well who doesn’t like cheese 🙂 For a diet recipe, I thought it made you completely forget you were even trying to count calories and you were able to just enjoy. I ended up topping some of it with my beloved red pepper flakes (what’s a girl to do?!) and I thought that absolutely elevated the flavors as well as adding extra depth of flavor. My one criticism is that it did end up being just slightly one note, so adding some freshness with lettuce, tomatoes, maybe even avocado, would help lighten it up and add some nice crunch. Maybe putting it on top of a bed of lettuce/tomatoes/etc or topping it once it’s served. I definitely am going to make this dish again and see how my little preferences would work best.

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