Mexican

Mexican Chicken Verde Casserole is for Dinner.

Mexican Chicken Verde Casserole takes 20 minutes to prepare.

Mexican Chicken Verde Casserole takes 35 minutes to cook.

Mexican Chicken Verde Casserole makes 6 servings.

The ingredients for Mexican Chicken Verde Casserole are:

3 boneless/skinless chicken thighs cooked and chopped
12 Corn Tortillas cut in half
6-8 tomatillos
1 med onion
1 jalapeno
2 cloves garlic
1 lime
1 tbsp cumin
3-4 Tbsp cilantro
1 12 oz can diced tomatoes
1 C Red Bell pepper chopped.
1 C shredded monterey jack cheese

Here is how you make Mexican Chicken Verde Casserole:

Boil and chop the chicken thighs set aside to cool. Meanwhile, chop tomatillos and onion in half put in large bowl with whole jalapeno and 2 cloves garlic with skin still on. Drizzle with a little oil, mix to lightly coat. Put contents on a baking sheet and broil for 10-12 min at. Remove from oven and place directly in blender. (chop off stem of jalapeno and squeeze the roasted garlic out of skin) Sqeeze the lime juice into the blender, add broth,cumin and cilantro and blend until smooth. Add salt to taste. Pour some of the tomatillo sauce on the bottom of a 8x9 casserole dish, put a layer of the corn tortilla down, top with chopped chicken, red pepper, and diced tomatoes, pour more sauce, then repeat layers. Top with more sauce and the cheese, bake for 35 min at 350.Number of Servings: 6Recipe submitted by SparkPeople user CRITTERD.

The nutritional information for Mexican Chicken Verde Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 292.1

• Total Fat: 11.5 g
• Cholesterol: 45.7 mg
• Sodium: 258.0 mg
• Total Carbs: 33.7 g
• Dietary Fiber: 6.3 g
• Protein: 16.0 g

Mexican Chicken Verde Casserole is Mexican cuisine.

The dietary needs meet for Mexican Chicken Verde Casserole is Low Fat