Cheesy Chicken In Tomatillo Salsa Dip
Created by dienia b on February 5, 2016
- Servings: 12
- Prep Time: 9m
- Cook Time: 60m
- Recipe #22765
Ingredients
- 1 pound boneless chicken breasts (4 breasts)
- 1 white onion, quartered
- 5 garlic cloves, smashed
- 1 tablespoons salt
- 2 pounds tomatillos, halved
- 5 jalapeño peppers, halved and seeded
- Cilantro (1 bunch, stems trimmed)
- 1 lime
- 2 cups heavy cream (1 pint)
- 24 ounces mozzarella cheese (shredded)
- 2 tablespoons olive oil
How to Make
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Step 1: Place chicken, onion, garlic and salt in stockpot.
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Step 2: Cover with water, and boil for 20 minutes.
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Step 3: Remove chicken, and set aside to cool.
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Step 4: Add tomatillos to broth, and boil for five minutes.
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Step 5: Add jalapeños to broth, and boil for five more minutes.
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Step 6: Strain vegetables from stock, reserving two cups of the broth.
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Step 7: Using a blender, combine cooked vegetables (onion, garlic, tomatillos, and jalapeños) with fresh cilantro.
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Step 8: Squeeze in juice of one lime.
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Step 9: Heat oil in stockpot.
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Step 10: Pour in blended vegetable mixture, adding salt to taste.
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Step 11: Simmer for three to five minutes.
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Step 12: Add 8 oz. of cream and 8 oz. of reserved stock, and simmer for three minutes.
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Step 13: Add cheese, stirring gently.
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Step 14: Shred cooled chicken and add to mixture.
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Step 15: Let simmer for about 10 minutes adding additional cream and/or stock to thin to your preferred consistency.
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Step 16: Salt and pepper to taste.
Nutritional Facts
- Serving Size: 1 (279.8 g)
- Calories 312.7
- Total Fat - 15.5 g
- Saturated Fat - 7.7 g
- Cholesterol - 65.9 mg
- Sodium - 1064.2 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 2.8 g
- Sugars - 7.9 g
- Protein - 29.6 g
- Calcium - 572.9 mg
- Iron - 1.2 mg
- Vitamin C - 75.1 mg
- Thiamin - 0.1 mg