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Nutrition Facts
Serving Size 296 g
(Approx. 6 Servings)
Amount Per Serving
Calories 370 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 1140 mg 48%
Total Carbohydrate 12 g 4%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 34 g
Vitamin A 0% Iron 4%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Baked Chicken Tomatillo
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

6 H-E-B Natural Boneless, Skinless Chicken Breasts
1/4 cup(s) H-E-B Extra Virgin Oil
2 Tsp Adams Reserve Jalapeño Granules
33 Oz Cookwell & Company Texas Two-Step Tomatillo & Green Chili Stew Mix
6 Oz H-E-B Queso Fresco, crumbled
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Instructions

1
Heat oven to 375°F.
2
Place chicken in a 9x13 inch baking dish. Drizzle with oil; sprinkle jalapeño granules over top. Toss to coat. Let stand 10 minutes.
3
Pour stew mix evenly over chicken pieces. Bake 25 to 40 minutes or until cooked thoroughly (chicken reaches an internal temperature of 160°F and juices run clear).
4
Sprinkle with crumbled queso and serve.

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