Chicken-Verde Enchilada Casserole
INGREDIENTS
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1 tablespoon canola oil
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1 cup chopped onion
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3 garlic cloves, finely chopped
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2 jalapeno peppers, seeded and finely chopped
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1 cup reduced sodium chicken broth
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1 pound tomatillos, husked and quartered
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2 1/2 teaspoons ground cumin, divided usage
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1 teaspoon sugar
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup chopped fresh cilantro
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2 tablespoons lime juice
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2 teaspoons dried oregano
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3 cups chopped cooked chicken breasts
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1 1/2 cups Daisy Cottage Cheese
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10 6-inch corn tortillas, cut in half
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4 ounce can diced green chilies
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1 cup finely shredded reduced fat Cheddar cheese
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