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Ingredients
- 1 whl chicken breast or possibly 2 breast halves (skin removed)
- 2 x dry ancho chili peppers
- 2 x Anaheim Chiles, roasted, seeded, and cored
- 12 x corn tortillas, (98% fat free) each cut into 6 wedges
- 2 x ripe tomatoes, coarsely minced
- 1 c. Mexican Beer (dark or possibly amber preferably)
- 3 x Large eggs
- 1 c. fat tree lowfat sour cream Salt and freshly grnd pepper
- 1 2/3 c. low fat grated Mexican Cheese
Directions
- Place the chicken in a saucepan with water to cover. Bring to a boil, reduce the heat to low, cover and simmer till tender, about 25 min. I use fat free chicken broth and a bit of vermouth instead of the water. Bone and skin the chicken, the, using your fingers or possibly 2 forks, shred the meat. Set aside.
- Slit the chilies lengthwise along one side and remove the ribs and stems. In a frying pan over low heat, toast the chilies till they deepen in color and smell quite pungent, about 3 min. Transfer to a bowl and add in lukewarm water to cover; let stand for 5 min, then drain. Set aside.
- This is for the dry chilies.
- Preheat an oven to 400 degrees. In a large pan over high heat, pour in oil to a depth of 1 1/2 inches. When the oil is warm, working in batches, add in the tortilla wedges and fry till slightly golden brown but not too crisp, about 1 minute.
- Using a slotted spoon, transfer to paper towels to drain.
- I use a hotter oven at 500 degrees and bake the tortilla chips. Wet them first.
- Spread the fried tortilla wedges in a 9 by 12 by 3 inch baking dish. Top proportionately with the shredded chicken.
- Drain the chilies well and place in a food processor fitted with the metal blade or possibly in a blender. Add in the tomatoes, beer, Large eggs, fat free lowfat sour cream and salt and pepper to taste. Process till smooth.
- Pour the chili mix proportionately over the tortillas and chicken. Top with the cheese. Bake till the cheese melts and is bubbling, about 30 min. Serve immediately.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 6 servings | |
| Calories 364 | |
| Calories from Fat 159 | 44% |
| Total Fat 17.74g | 22% |
| Saturated Fat 9.18g | 37% |
| Trans Fat 0.03g | |
| Cholesterol 156mg | 52% |
| Sodium 545mg | 23% |
| Potassium 271mg | 8% |
| Total Carbs 20.61g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.4g | 1% |
| Protein 28.33g | 45% |
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