Skillet Green Chile Chicken Enchilada Casserole

By ClaudiaJan

Ingredients

• Nonstick cooking spray
• 1 teaspoon olive oil
• 8 ounces boneless skinless chicken breast, cut into bite-size pieces
• 1 cup chopped onion (1 large)
• 1 14 1/2 - ounce can no-salt-added diced tomatoes, undrained
• 1 cup chopped fresh tomatillos
• 1 4 - ounce can diced green chile peppers, undrained
• 2 cloves garlic, minced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano, crushed
• 1/8 teaspoon salt
• 3 6 - inches corn tortillas
• 1/4 cup shredded Monterey Jack cheese (1 ounce)
• 1/2-1 cup shredded romaine lettuce
• 2 tablespoons snipped fresh cilantro
• 2 tablespoons plain fat-free Greek yogurt
• Fresh jalapeno chile pepper slices* (optional)
• Sliced green onion (optional)
• Chopped fresh tomato (optional)

Details

Servings 2
Preparation time 45mins
Cooking time 45mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

Coat a large nonstick skillet with cooking spray; add oil and heat over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from skillet; cover and keep warm.

In the same skillet cook onion about 5 minutes or until tender. Add diced canned tomatoes, tomatillos, green chile peppers, garlic, cumin, oregano, and salt. Simmer, uncovered, 10 to 12 minutes or until most of the liquid has evaporated and tomatillos are tender; stir occasionally. Stir in cooked chicken; heat through.

Cut tortillas into quarters; layer over top of the chicken mixture. Sprinkle with shredded cheese. Cover and let stand 1 to 2 minutes or until cheese melts.

To serve, top with shredded lettuce, snipped fresh cilantro, and Greek yogurt. If desired, garnish with jalapeno pepper slices, sliced green onion, and/or chopped fresh tomato.

Servings Per Recipe: 2 PER SERVING: 371 cal., 11 g total fat (4 g sat. fat), 85 mg chol., 607 mg sodium, 35 g carb. (7 g fiber, 15 g sugars), 35 g pro.

Vegetables (d.e): 3; Lean Meat (d.e): 4; Starch (d.e): 1; Fat (d.e): 1