4 SERVINGS
INGREDIENTS:
Cooking spray
1/3 cup "3 ounces" 1/3 less-fat cream
cheese, softened
1/2 teaspoon ground red pepper 4 bone in
chicken thighs, skinned
1/3 cup chopped fresh cilantro, divided
1 cup frozen corn kernels, thawed
1/2 teaspoon ground cumin
1/4 cup "1 ounce" shredded sharp cheddar cheese
2 cups chopped onion, divided
6 garlic cloves, minced and divided
1 cup fat-free, lower-sodium chicken broth
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup salsa verde
1/4 cup water
2 tablespoons chopped pickled jalapeno pepper
9 "6-inch" corn tortillas
INSTRUCTIONS:
1. Preheat oven to 425°F.
2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking
spray. Add chicken to pan; saute 4 minutes on each side. Place skillet in oven:
bake at 425°F for 10 minutes or until done. Remove chicken from pan; let stand
15 minutes.Remove meat from bones; shred. Discard bones. Place chicken in a
medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients
through black pepperto chicken: toss to combine.
3. Return pan to medium-high heat. Add 1/2 cup onion; saute 5 minutes, stirring
occasionally. Add 3 garlic cloves; saute 30 seconds, stirring constantly. Add
onion mixture to chicken mixture: stir to combine.
4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa,
1/4 cup water, and jalapeno in a medium saucepan over medium-high heat:bring
to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove
from heat; let stand 10 minutes. Carefully pour mixture into a blender:add 2
tablespoons cilantro. Process until smooth.
5.Heat a large skillet over medium high heat. Add 2 tortillas:cook 1 1/2 minutes
on each side. Remove tortillas from pan:repeat procedure with remaining
tortillas. Cut tortillas into quarters.
6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or
ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters
over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers,
ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly
with cheddar cheese. Bake at 425°F for 15 minutes or until bubbly and lightly
browned. Top with remaining cilantro.
