Chicken and Green Chili Casserole

1 1/2 # boneless chicken thighs
4 oz. or 7 oz. can diced green chilis, to taste
10 oz. can diced tomatoes with green chilis (such as Rotel)
salt and pepper, to taste
1/2 cup goat yogurt or sour cream
2 cups (6 oz.) goat cheddar or monterey jack cheese, grated
2 eggs, large
1/2 tsp. cumin

Preheat oven to 400 F.

Oil and 8 x 8 baking dish. Cut the boneless thighs into bite sized pieces and lay evenly in the pan. Top with the green chilis in a even layer, then top with the tomatoes, draining the extra juices from them. Bake for 40 minutes.

Remove from oven and holding chicken in place with a spatula, carefully drain the excess fluids in the pan. Break up the chicken and vegetables and spread evenly.

Mix the goat yogurt, grated cheese, eggs and cumin and spread over the top of the casserole. Return to oven for about 15 minutes until top is melted and set.

This makes an excellent meal with Calabacitas.

6 servings:
Cal 269, Fat 17, Carb 5.1, Fiber .42, Protein 22, Net Carbs 4.68