Gaby's Pollo verde

7  tablespoons		Herdez Salsa Verde
10  ounces		Old El Paso Mild Green Chile Enchilada Sauce
8  ounces		Boneless Skinless Chicken Breast
1		Medium Red Potato
4  tablespoons		Cilantro - Fresh, Leaf
1		Jalapeno Chili Pepper - Fresh
1  teaspoon		Oil- Great Value Canola Oil
3  ounces		Sweet Onion
1		Garlic Clove - Fresh

Tip: For nutritional information on all the ingredients in Gaby's Pollo verde just click on each ingredient name. Then adjust the serving size for any Gaby's Pollo verde ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Chop onion and garlic. Peel and cut potato into small chunks less than one inch cubes. Place potatoes in microwave-safe dish with a lid. Add a splash of water and microwave, covered, for two minutes. Use care in opening dish.

Clean and cut chicken into small, bite-sized chunks.
Cook
Put oil into a roomy frying pan and tilt to spread the oil in bottom of pan. Heat over medium heat til hot. Add chicken and cook til still pink inside, but white on cut sides. Add onion to hot oil/chicken and saute for about two minutes. Add Herdez salsa and the enchilada sauces undiluted. Add pre-cooked potatoes and cilantro. Reduce heat to simmer and cook, uncovered for 15-20 minutes til chicken is cooked through.

For casserole, spray casserole dish with cooking spray to prevent sticking. Layer tortilla chips and chicken sauce into dish. Bake covered, in 350 degree oven for 10 minutes. Serve with dollop of sour cream. Don't forget to account for the calories in however many tortilla chips you use.

For individual meals, place 5 tortilla chips in bottom of a bowl and add the hot chicken sauce. Microwave for one minute. Serve with dollop of sour cream if desired. 170 calories per serving plus the calories for however many tortilla chips you add.