Serves 8

1 28-oz. can tomatillos, drained, juice reserved
1 c. fat-free cheddar cheese
4 chicken breast halves, boneless & skinless
½ medium onion, chopped
16 corn tortillas
2 cloves garlic, minced
1 pint reduced fat sour cream
½ c. chopped green chiles

Preheat oven to 350 degrees.

Cook chicken in a frying pan with water from tomatillos in it; cover to speed cooking. When chicken is cooked thoroughly, shred it with two forks, reserving juice.

Pour can of tomatillos into blender with chopped onions, chiles, and minced garlic; add 1 cup juice from chicken; blend well.

In a 9" x 13" pan, sprayed with non-stick spray, cover bottom of pan with 8 tortillas. Layer half the shredded chicken, then half the tomatillo sauce. Repeat with another layer of tortillas, chicken, and sauce, then top with sour cream and grated cheese. Bake at 350 degrees for about one hour. Garnish with green olive slices if desired.

Nutrition information per serving:
Calories 312, Total fat 11g, Saturated fat 5g, Cholesterol 67mg, Sodium 467mg, Total carbohydrate 30g, Dietary fiber 5g, Sugars 5g, Protein 24g, Vitamin A 19%, Calcium 28%, Vitamin C 13%, Iron 9%