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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
50 mins


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; protein 17.6g 35% DV; carbohydrates 26.8g 9% DV; dietary fiber 4.6g 18% DV; sugars 4.4g; fat 8.5g 13% DV; saturated fat 2.5g 13% DV; cholesterol 39.1mg 13% DV; vitamin a iu 1077.9IU 22% DV; vitamin c 27.3mg 45% DV; folate 25.4mcg 6% DV; calcium 175.9mg 18% DV; iron 2mg 11% DV; magnesium 51.2mg 18% DV; potassium 326mg 9% DV; sodium 435.4mg 17% DV.