Enchiladas Verdes

Name: Enchiladas Verdes
Ingredients: 2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces); 1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese; 1/3 cup finely chopped onion; 1/3 cup minced fresh cilantro; 1/3 cup fat-free, less-sodium chicken broth; 1/3 cup fat-free sour cream; 1 tablespoon fresh lime juice; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/8 teaspoon black pepper; Cooking spray; 8 (6-inch) corn tortillas; 1/4 cup fat-free sour cream; Sliced jalapeno pepper (optional); 1 pound tomatillos (about 15); 1 1/4 cups fat-free, less-sodium chicken broth; 1/4 teaspoon salt; 1 jalapeno pepper, seeded and chopped

18 ingredients

16 steps

Ingredients

2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces)
1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
Sliced jalapeno pepper (optional)
1 pound tomatillos (about 15)
1 1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeno pepper, seeded and chopped

Directions

1

Preheat oven to 400 degrees.
2

To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray.
3

Warm tortillas according to package directions.
4

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
5

Arrange enchiladas, seam sides down, crosswise in dish.
6

Pour remaining salsa verde evenly over enchiladas.
7

Cover and bake at 400 degrees for 10 minutes or until thoroughly heated.
8

Serve with sour cream, and garnish with sliced jalapeno, if desired.
9

To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters.
10

Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat.
11

Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender.
12

Cool slightly.
13

Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher.
14

Place a large nonstick skillet over medium-high heat until hot.
15

Add salsa verde; cook until reduced to 2 cups (about 1 minute).
16

CALORIES 386 (27 percent from fat); FAT 11.5g (sat 3.9g, mono 3.4g, poly 2.3g); PROTEIN 36.5g; CARB 38.9g; FIBER 4.8g; CHOL 86mg; IRON 2.9mg; SODIUM 841mg; CALC 205mg