Ingredients
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10 (6 inch) corn tortillas, each cut into 8 wedges
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Vegetable oil spray
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2 poblano chiles, steamed, seeded, and chopped coarse
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2 onions, minced
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2 teaspoons Melt® Organic Buttery Spread
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Salt
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¼ cup minced fresh cilantro
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6 cloves garlic, minced
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2 teaspoons minced canned chipotle peppers in adobo sauce
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1 (14.5 ounce) can whole peeled tomatoes
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¾ cup low-sodium chicken broth
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1 ½ pounds boneless chicken breasts, trimmed
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Pepper
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3 ounces crumbled queso fresco or feta cheese
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¼ cup low-fat sour cream
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1 tablespoon fresh lime juice
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1 tomato, cored, seeded and chopped medium
Directions
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Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
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Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
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Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
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Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
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Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
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Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.
Tips
If you cannot find poblano chiles, substitute 2 green bell peppers.
To make this dish spicier, add the chile seeds.
Nutrition Facts (per serving)
| 474 | Calories |
| 11g | Fat |
| 52g | Carbs |
| 44g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 474 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 4g | 22% |
| Cholesterol 101mg | 34% |
| Sodium 341mg | 15% |
| Total Carbohydrate 52g | 19% |
| Dietary Fiber 9g | 33% |
| Total Sugars 10g | |
| Protein 44g | 88% |
| Vitamin C 61mg | 68% |
| Calcium 222mg | 17% |
| Iron 4mg | 20% |
| Potassium 975mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
