|1 1/2||lb (750 g) boneless, skinless chicken breasts|
|1||tbsp (15 mL) Southwestern Seasoning Mix|
|1 3/4||cups (425 mL) salsa verde|
|1||cup (250 mL) 33% reduced-sodium chicken broth|
|3/4||cup (175 mL) chopped fresh cilantro|
|12||cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tips)|
|2||cups (500 mL) shredded Chihuahua cheese|
|1||cup (250 mL) crumbled queso fresco (4 oz/125 g)|
|Sour cream or crema (optional)|
Yield: 8 servings
Nutrients per serving: Calories 410, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 85 mg, Carbohydrate 30 g, Protein 30 g, Sodium 680 mg, Fiber 1 g
U.S. Diabetic exchanges per serving: 2 starch, 2 medium-fat meat, 1/2 fat (2 carb)
Cook's Tips: Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmerís cheese can be substituted for the queso fresco.
Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese.
Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole.
Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.
Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.