Tomatillo-Chicken

Serves: 3
Carbs Per Serving: 44 g total
Effort: Easy

Ingredients:
Pico de Gallo:
1 jalapeno pepper — diced
1 medium onion — diced
1 diced tomato
1/3 cup chopped cilantro

Sauce:
2 cups light sour cream
1 can Herdez green tomatillo sauce

Enchiladas:
6 chicken breast halves — grilled or boiled, with cumin and fajita seasonings
2/3 cup heavy cream
3 cups shredded monterey jack cheese
2 cans green tomatillo sauce

How to Prepare:
Dice chicken. Pour 1/3 cup of heavy whipping cream in the bottom of a glass casserole dish. Layer 1/2 of the chicken on top. Sprinkle 1 cup of shredded monterey jack cheese on top of chicken. Repeat cream, chicken and cheese layer.
Pour 2 cans of Herdez green tomatillo sauce on top of all. Sprinkle 1 cup of shredded monterey jack cheese on top. Cover with foil and bake at 350 degrees for 40 minutes or until cheese is bubbly.
Serve with sour cream/tomatillo sauce and pico de gallo.
NOTES : Counts for tomatillo sauce, cumin and fajita seasonings not included in totals.

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