4 SERVINGS
INGREDIENTS:
Cooking spray 1/3 cup "3 ounces" 1/3less-fat cream cheese,
softened
4 bone-in chicken thighs, skinned
1/3 cup chopped fresh cilantro, divided
1/4 cup "1 ounce" shredded sharp cheddar
cheese
cheese
1 cup frozen corn kernels, thawed
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chopped onion, divided
1 cup fat-free, lower-sodium chicken broth
6 garlic cloves, minced and divided
2/3 cup salsa verde
1/4 cup water
2 tablespoons chopped pickled jalapeño pepper
9 "6inch" 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; sauté 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 pepper to chicken: toss to combine.
3. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring
occasionally. Add 3 garlic cloves; sauté 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 jalapeño 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. 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 8inch 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.
