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And the Winner Is…

by Cheryl Forberg, RD on October 17, 2011

We were overwhelmed with entries to our recipe contest this summer in which we challenged you to send us your tastiest healthy recipes — the ones where you put Flavor First and set wholesome foods on the table — for a chance to win a cookware set from Circulon and tools from Wüsthof and and Microplane.

After careful consideration and a delicious test period, we are pleased to announce that the winner is Chicken Tortilla Robusto by Nancy Allen of Texas. Nancy’s recipe, which you can find below, exemplifies the Flavor First approach to healthy cooking that Cheryl believes in. Congratulations to Nancy — we know she’ll get good use out of the Circulon cookware, Wüsthof santoku and grater and zester set from Microplane. Happy cooking.

Let us know if you make the recipe and tell us what you think!

Chicken Tortilla Robusto 
A spicy and flavorful dish layered with roasted chicken, fresh corn tortillas, smoky bell pepper and tomatillo sauce and just enough gooey cheese. Makes great leftovers, too!

Makes 4 large servings or 8 small servings

3/4 cup 1% low fat milk
8 med tomatillos, peeled, boiled (for about 5 minutes) and cooled
1 roasted red Bell pepper, (about 1 cup diced)
1/4 cup fresh cilantro
1 teaspoon chili powder
1 teaspoon salt (optional)
1/4 teaspoon chili flakes (optional)

1 pound boneless skinless chicken breast, grilled or baked, then diced (or 2 cups shredded
roasted chicken)
1/2 cup chopped green onions
1/2 cup (2 ounces) shredded low fat Monterey jack cheese, divided
2 tablespoons grated Parmesan cheese

6 6-inch corn tortillas
fresh cilantro or green onions

Combine sauce ingredients in jar of a blender or bowl of a food processor. Blend or process until smooth. There will be about two cups. Set aside.

In a medium bowl, combine chicken, green onions, half of the jack cheese and the Parmesan cheese. Set aside.

Pour 1/3 of the sauce into bottom of prepared baking pan. Tear two of the tortillas in quarter and place onto of sauce in a single layer.

Spoon half of the chicken mixture into the pan. Tear two more tortillas in quarters and place over chicken in single layer. Spoon remaining chicken mixture into pan. Tear remaining tortillas in quarters and place over chicken

Pour remaining sauce into pan. Sprinkle with remaining jack cheese.

Bake in preheated over for about 20 minutes or until bubbly and cheese is melted. Serve

Nutritional Information (per large size serving): Calories 340; Fat calories 90; Total fat grams; 10; Sat fat grams, 3.5; Cholesterol mg 80; Sodium mg 320; Total carbohydrates g 30; Fiber g 3; Sugars g 7; Protein g 32; Vitamin A IUs %; 30; Vitamin C % 90; Calcium % 20; Iron % 10

Modifications and Nutritional Info by Cheryl Forberg, RD. Flavor First, 2011.