Tortilla Cazuela
Nice and light. Not a lot of heat, and the chicken is very tender. To complete this meal, be sure to serve a side of salad greens with Country Dressing.
Ingredients:
1 whole boneless skinless chicken breast
1/4 cup yellow cornmeal
1/2 tsp chili powder
1/4 tsp salt
1 small onion, finely diced
2 cloves garlic, minced
1 1/2 lbs tomatillos, husks removed, rinsed, and cut into eighths
2 small jalapeno peppers, seeded and minced
4 eight-inch wheat tortillas
1 (14 1/2 oz) can diced tomatoes with chiles
1 oz queso blanco, grated (or substitute reduced-fat mozzarella cheese)
Olive-oil cooking spray
Heat oven to 400F. Cut chicken breast into 1/2″ cubes. Combine cornmeal, chili powder, and salt; sprinkle over chicken. Toss to coat, and place in a colander; shake off any excess cornmeal.
Heat a large nonstick skillet coated with olive-oil cooking spray over medium-high heat; add chicken. Cook, stirring occasionally, until browned on all sides and cooked through, about 6 minutes. Remove chicken from pan, and set aside. Wipe pan with a paper towel; coat again with olive-oil cooking spray, and place oer low heat. Add onion and garlic; cook until translucent. Add tomatillos, jalapeno peppers, and 1/2 cup water; cover. Cook until tomatillos are tender, about 20 minutes. Remove lid; increase heat to medium high. Cook until most of the liquid has evaporated, about 8 minutes. Stir in chicken.
Place one tortilla in the bottom of an eight” spring-form pan coated with olive-oil cooking spray. Place half the chicken mixture over the tortilla, and spread to coat evenly. Place a second tortilla on top, cover with half the canned tomato mixture, and top with a third tortilla. Cover with remaining chicken mixture and the last tortilla. Spread remaining canned tomato mixture over the top, and sprinkle with cheese.
Place in oven; bake until golden brown, 25 to 30 minutes. Transfer from oven to cooking rack for about 15 minutes. Release spring-form; remove sides. Cut into six wedges using a serrated knife. Serve.
