Tomatillo Chicken and Rice

We roasted a chicken last week, so there was lots of leftover chicken to use in other dinners. One of my go-to dishes for leftover chicken is enchiladas. Well, I took one look at the calories in a tortilla and knew that was out right now. I decided to make a hot dish that would gives us the same flavors with less calories.

You know, hot dishes are just never the prettiest thing to photograph, but they rate high on the comfort food scale. This one has such great flavor from the tomatillo sauce. We make our own oven roasted sauce, but you could use a store bought sauce or even salsa. The rice is baked in the oven allowing it to absorb the flavors of the sauce. This definitely filled the bill for the flavor I was craving and was so incredibly filling. We served it with a few tortilla chips.

Tomatillo Chicken and Rice
If you've got leftover cooked chicken this dish is a very easy one dish meal.

1 cooked chicken breast, chopped
1 c tomatillo sauce
3/4 c frozen sweet corn
1/2 c jasmine or white rice, uncooked
1 oz colby jack cheese, shredded

Preheat oven to 355 F.

In a small baking dish, mix the chicken, tomatillo sauce, corn, rice and 1 cup water.
Cover with foil.

Bake for 30 minutes until the rice has absorbed most of the liquid and is soft. Remove the foil and sprinkle the cheese over the top. Bake uncovered another 10 -15 minutes.

2 servings
Approximately 390.5 calories per serving, your tomatillo sauce may change this.

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