Dinner

Salsa Verde Chicken Chilaquiles is for Dinner.

Salsa Verde Chicken Chilaquiles takes 30 minutes to prepare.

Salsa Verde Chicken Chilaquiles takes 25 minutes to cook.

Salsa Verde Chicken Chilaquiles makes 10 servings.

The ingredients for Salsa Verde Chicken Chilaquiles are:

2 tsp Olive Oil, divided
1 tsp garlic powder
1 tsp black pepper
2 tsp taco seasoning
4 boneless, skinless chicken breasts
1 cup chicken stock
2 cups water
1/4 cup all purpose flour
2 cups salsa verde (tomatillo salsa)
1 cup fat free half-n-half
1 medium onion, sliced very thin
1.5 cup canned black beans, drained and rinsed well
1 cup lite shredded 3 cheese blend - Mexican style works
12 corn tortillas

Here is how you make Salsa Verde Chicken Chilaquiles:

Lightly grease a 9x13 casserole dish with 1 tsp. Olive Oil. Preheat oven to 375F.Season chicken breasts with garlic powder, pepper, and 1 tsp taco seasoning. Heat olive oil over medium-high in a medium skillet or chef's pan. Add chicken and brown for 2-3 minutes on each side. Add broth, water, and 1/2 cup of the salsa verde. Bring to a boil, cover, and cook for 10-12 minutes - till chicken is cooked through. Remove chicken from the pan and set aside to cool. Remove 1 cup of cooking liquid from pan and whisk in flour. Bring cooking liquid in pan back to a boil, whisk in the flour mixture. Cook down over medium-high heat to reduce by half.Meanwhile, shred the chicken with a fork. Combine remaining 1 1/2 cups salsa verde, half-n-half, onion, beans, 1/2 cup of the cheese, the shredded chicken, and the reduced sauce in a large bowl. Gently dredge 6 of the tortillas in the mixture to soften. Line the bottom of the prepared dish with the softened tortillas. Spoon 1/2 of the chicken mixture over the tortillas. Dredge the rest of the tortillas in the chicken mixture and layer them next in the dish. Spoon the rest of the chicken mixture over the tortillas. Sprinkle remaining cheese over the top. Bake at 375 for 25 minutes, or until nice and bubbly. Remove from oven and let cool for 5 minutes. Makes about 10- 1 cup servings. Garnish with fresh cilantro.Number of Servings: 10Recipe submitted by SparkPeople user LILPEANUTGW.

The nutritional information for Salsa Verde Chicken Chilaquiles is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 299.7

• Total Fat: 5.1 g
• Cholesterol: 62.5 mg
• Sodium: 766.0 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 4.6 g
• Protein: 30.7 g