Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Meal Type: Entree
Ingredients
2 tb Vegetable oil
3 c Tomatoes; seed, chop
2 cloves Garlic; minced
8 oz Canned green chilies;
-chopped
1 1/2 c Onion; chopped
1/8 ts Cumin
2 c Cooked chicken; shredded
1 1/4 c Cheddar cheese; grated
1 c Lowfat sour cream
1 ts Salt
1/2 lb Phyllo dough; thawed
1/4 lb Unsalted butter; melted
Preparation
In a wide frying pan, heat the oil over medium-low heat until it shimmers.
Reduce heat to low and add tomatoes, garlic, chilies, onions, and cumin.
Cook, uncovered, stirring occasionally, until mixture is thick, about 30
minutes. Set aside to cool slightly.
Preheat oven to 400øF. Butter a 9 X 13-inch glass pan. In a large bowl,
combine the chicken, cheddar, sour cream, and salt. Stir in tomato mixture.
Pour this mixture into the pan.
Working quickly with the phyllo, lay one sheet at a time over the
chicken-tomato mixture and brush thinly but thoroughly with the melted
butter. Continue until you are almost out of butter, then lay on a last
sheet
of phyllo and brush with the last of the melted butter. With a sharp knife,
cut down through the layers of phyllo in 12 places to make 9 evenly spaced
rectangular servings.
Bake 20 to 30 minutes, or until filling is hot and phyllo is puffed and
golden brown. Serve immediately.
Makes 9 large servings.
Cook's Notes
Nutrition Information