Close
Prep Time:45 minsTotal Time:45 minsServings:2Yield:3 cupsJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:2Yield:3 cups
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:2
Servings:
2
Yield:3 cups
Yield:
3 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1teaspoonolive oil8ouncesboneless skinless chicken breast, cut into bite-size pieces1cupchopped onion (1 large)1(14.5 ounce) canno-salt-added diced tomatoes, undrained1cupchopped fresh tomatillos1(4 ounce) candiced green chile peppers, undrained2clovesgarlic, minced¾teaspoonground cumin½teaspoondried oregano, crushed⅛teaspoonsalt3(6 inch)corn tortillas¼cupgrated Monterey Jack cheese (1 ounce)1/2 to 1 cup shredded romaine lettuce2tablespoonschopped fresh cilantro2tablespoonsplain fat-free Greek yogurt1thin sliceFresh jalapeño chile pepper slices (see Tip)1bunchSliced scallion1thick sliceChopped fresh tomato
Cook Mode(Keep screen awake)
Ingredients
1teaspoonolive oil
8ouncesboneless skinless chicken breast, cut into bite-size pieces
1cupchopped onion (1 large)
1(14.5 ounce) canno-salt-added diced tomatoes, undrained
1cupchopped fresh tomatillos
1(4 ounce) candiced green chile peppers, undrained
2clovesgarlic, minced
¾teaspoonground cumin
½teaspoondried oregano, crushed
⅛teaspoonsalt
3(6 inch)corn tortillas
¼cupgrated Monterey Jack cheese (1 ounce)
1/2 to 1 cup shredded romaine lettuce
2tablespoonschopped fresh cilantro
2tablespoonsplain fat-free Greek yogurt
1thin sliceFresh jalapeño chile pepper slices (see Tip)
1bunchSliced scallion
1thick sliceChopped fresh tomato
DirectionsCoat a large nonstick skillet with cooking spray; add oil and heat over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from the skillet; cover and keep warm.Cook onion in the same skillet about 5 minutes or until tender. Add tomatoes, tomatillos, green chile peppers, garlic, cumin, oregano, and salt. Simmer, uncovered, 10 to 12 minutes or until most of the liquid has evaporated and the tomatillos are tender; stir occasionally. Stir in the cooked chicken; heat through.Cut tortillas into quarters; layer over top of the chicken mixture. Sprinkle with grated cheese. Cover and let stand 1 to 2 minutes or until the cheese melts.To serve, top with shredded lettuce, cilantro, and Greek yogurt. If desired, garnish with jalapeño pepper slices, sliced scallion, and/or chopped fresh tomato.TipsTip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.Originally appeared: Diabetic Living Magazine; updated April 2023
Directions
Coat a large nonstick skillet with cooking spray; add oil and heat over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from the skillet; cover and keep warm.Cook onion in the same skillet about 5 minutes or until tender. Add tomatoes, tomatillos, green chile peppers, garlic, cumin, oregano, and salt. Simmer, uncovered, 10 to 12 minutes or until most of the liquid has evaporated and the tomatillos are tender; stir occasionally. Stir in the cooked chicken; heat through.Cut tortillas into quarters; layer over top of the chicken mixture. Sprinkle with grated cheese. Cover and let stand 1 to 2 minutes or until the cheese melts.To serve, top with shredded lettuce, cilantro, and Greek yogurt. If desired, garnish with jalapeño pepper slices, sliced scallion, and/or chopped fresh tomato.TipsTip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Coat a large nonstick skillet with cooking spray; add oil and heat over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from the skillet; cover and keep warm.
Cook onion in the same skillet about 5 minutes or until tender. Add tomatoes, tomatillos, green chile peppers, garlic, cumin, oregano, and salt. Simmer, uncovered, 10 to 12 minutes or until most of the liquid has evaporated and the tomatillos are tender; stir occasionally. Stir in the cooked chicken; heat through.
Cut tortillas into quarters; layer over top of the chicken mixture. Sprinkle with grated cheese. Cover and let stand 1 to 2 minutes or until the cheese melts.
To serve, top with shredded lettuce, cilantro, and Greek yogurt. If desired, garnish with jalapeño pepper slices, sliced scallion, and/or chopped fresh tomato.
Tips
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Originally appeared: Diabetic Living Magazine; updated April 2023
Rate ItPrint
Nutrition Facts(per serving)371Calories11gFat35gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
