This Mexican-inspired chicken recipe is full of flavor and texture. Spicy salsa verde and green chile peppers, crunchy corn tortilla wedges and fresh grape tomatoes and cilantro--this meal is sure to please the whole family. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, if desired. Arrange tortilla wedges in a single layer on the large baking sheet. Bake for 10 to 12 minutes or until beginning to lightly brown. Cool on the baking sheet on a wire rack for 10 minutes. (They will harden during cooling.)

  • Place the cooled tortilla wedges in a medium nonstick skillet. In a medium bowl, stir together salsa verde, chile peppers, water and olive oil. Pour salsa verde mixture evenly over tortilla wedges. Top with chicken. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, about 3 minutes or until tortilla wedges are slightly softened.

  • Remove from heat. Sprinkle with cheese, tomatoes, cilantro and red onion. Cover and let stand for 5 minutes to allow flavors to absorb and the cheese to melt slightly.

  • Serve with lime wedges and if desired, sour cream.

Nutrition Facts

246 calories; 8.5 g total fat; 2.5 g saturated fat; 39 mg cholesterol; 435 mg sodium. 326 mg potassium; 26.8 g carbohydrates; 4.6 g fiber; 4 g sugar; 17.6 g protein; 1078 IU vitamin a iu; 27 mg vitamin c; 25 mcg folate; 176 mg calcium; 2 mg iron; 51 mg magnesium;