Instead of using a springform pan, you can use a casserole dish; bake until the top is brown and bubbly, and scoop out servings. The cooking time may vary slightly.
- Servings: 6
Source: Martha Stewart Living, May 1999
- 1 whole boneless skinless chicken breast
- 1/4 cup yellow cornmeal
- 1/2 teaspoon morita powder
- 1/4 teaspoon salt
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 pounds tomatillos, husks removed, rinsed, and cut into eights
- 2 small jalapeno peppers, seeded and minced
- 4 eight-inch wheat tortillas
- 1 fourteen-and-a-half ounce can diced tomatoes with chiles
- 1 ounce queso blanco, grated
- Olive-oil cooking spray
Heat oven to 400 degrees. Cut chicken breast into 1/2-inch cubes. Combine cornmeal, morita powder, and salt; sprinkle over chicken. Toss to coat, and place in a colander; shake off any excess cornmeal.
Heat a large nonstick skillet coated with olive-oil cooking spray over medium-high heat; add chicken. Cook, stirring occasionally, mixture over the tortilla, and spread to coat evenly. Place a second tortilla on top, cover with half the canned tomato mixture, and top with a third tortilla. Cover with remaining chicken mixture and the last tortilla. Spread remaining canned tomato mixture over the top, and sprinkle with cheese.
Place in oven; bake until golden brown, 25 to 30 minutes. Transfer from oven to cooling rack for about 15 minutes. Release springform; remove sides. Cut into six wedges using a serrated knife. Serve.