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1
Separate husks, discarding silks and debris. Rinse husks, then soak in warm water until pliable, at least 15 minutes.
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2
Cut chicken into 1-inch chunks. Cut tomato and onion into slender wedges.
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3
In a 3- to 4-quart pan, smoothly blend 2 tablespoons masa with 1/4 cup broth. Then add 1 1/4 cups more broth, onion, chili powder, vinegar, anise, and raisins. Stirring, bring mixture to a boil over high heat, then simmer, covered, stirring occasionally, until onion is tender to bite, about 8 minutes. Stir in chicken and tomato, and remove from heat.
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4
In a bowl, mix remaining 2 cups masa, baking powder, and salt. Stir in oil and remaining 1 3/4 cups broth.
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5
Drain husks. Overlapping husks, line a shallow 2 1/2-quart casserole (about 7 by 11 in.), allowing husk tips to extend above casserole rim. (Or lightly oil dish.)
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6
With damp fingers, pat half the masa dough onto husks in casserole bottom. Add chicken mixture. Drop remaining dough in small spoonfuls onto filling.
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7
Bake in a 425u00b0 oven until casserole is bubbling in center, about 45 minutes. Garnish with green onions.
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8
Per serving: 364 cal., 24% (89 cal.) from fat; 27 protein; 9 g fat (4
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9
g sat.); 45 g carbo (4 g fiber); 357 mg sodium; 44 mg chol.
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10
Per serving with guacasalsa: 394 cal., 27% (108 cal.) from fat; 27 g protein; 12 g fat (7 g sat.); 47 g carbo (6 g fiber); 519 mg sodium; 44 mg chol.
