Tomatillo Green Chile Chicken Bake

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking dish with cooking spray.

2. 2

   Chop the cooked chicken thighs into small pieces and transfer them to a medium mixing bowl. Stir in 1/2 cup Monterey Jack cheese and the chili powder with the chicken.

3. 3

   Place the tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in a food processor bowl. Process until pureed, about 3 minutes. Add the chicken broth and pulse to combine, then season with salt and pepper.

4. 4

   Cut the tortillas in half and set them directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully take the tortillas out and set them aside.

5. 5

   Spread 1 cup of the green sauce over the bottom of the prepared baking dish. Arrange 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle 1/2 of the remaining cheese on top. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.

6. 6

   Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

• Calories 583.94 kcal High
• Protein 29.84 g Good Source
• Carbs 35.69 g Moderate
• Total Fat 36.29 g High
• Saturated Fat 10.13 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 110.68 mg High
• Sodium 513.27 mg High
• Fiber 3.12 g Moderate
• Sugar 5.59 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 397.79 mg Good Source
• Iron 2.18 mg Moderate
• Potassium 411.56 mg Low Source
• Vitamin A 59.71 mcg_rae Low Source
• Vitamin C 37.79 mg Good Source
• Vitamin D 0.26 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Garlic 🧄
• Onions 🧅