This was pretty family friendly, and it’s derived from a recipe i found in cooking light. They suggested making one of these in a glass pan for now, and one in an aluminum pan to freeze for later. I’m always looking for something easy and handy on a busy night of piano, or girl scouts, or t-ball, so that’s exactly what I did. I haven’t reheated the frozen one yet to see how it turned out, but if you want to do this too, simply take the one you want to freeze out of the oven after 10 min, let it cool entirely, Cover tightly with foil and freeze for “upto 2 months.” Bake it uncovered at 400 for 45 min.
Ingredients:
- 1 Tsp black pepper
- 2 Tbsp minced garlic (separated into 2 1 tbsp portions)
- 1 bay leaf
- 1 3/4 pounds skinless, boneless chicken breasts
- 3/4 tsp salt
- 1 1/2 cups shredded Monterey Jack cheese, (divided into 2 even 3/4 cup portions)
- 4 scallions, diced
- 1 bunch fresh cilantro (1 cup ish)
- 7 medium sized fresh tomatillos, quartered
- 1 (4-ounce) can chopped green chiles
- 1/4 cup 1% milk
- 2 ounces 1/3-less-fat cream cheese, softened
- 15 (6-inch) corn tortillas
1. Bring 2 cups water, pepper, 1 tbsp garlic, and bay leaf to a boil in a large saucepan. Add chicken to pan and reduce heat and simmer, 15 minutes. Stir every 5 min or so. Remove chicken and shred with 2 forks. Place chicken, salt, 3/4 cup Monterey Jack cheese, and scallions in a bowl and mix well.
2. Place 1 tbsp minced garlic, cilantro, tomatillos, and chiles in the blender or food processor and “puree” until finely chopped. Add milk and cream cheese; process until smooth.
3. Coat 2 (8-inch) square glass or ceramic baking dishes with cooking spray. Spread 1/2 cup tomatillo sauce in the bottom of each dish. Cut each of 15 flour tortillas in half.
4. On top of the sauce, arrange 5 tortilla halves (place 4 around edges, flat side against each edge of the pan, and one in middle). Top each dish with one-fourth of chicken mixture. Top each layer with 1/4 cup tomatillo sauce again.
5. Repeat layers once more: Tortillas, remaining Chicken, 1/4 cup tomatillo sauce. Finally, top each pan with one last layer of remaining Tortillas, and remaining tomatillo sauce.
6. Spread remaining 3/4 cup of Monteray Jack Cheese evenly over the top of both pans.
7. Cover pans in foil and Bake at 350° for 25 minutes.
Mommy's on a diet 