Enchiladas Verde

Enchiladas Verde
Enchiladas Verde

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Salsa verde:

  • 1

    pound tomatillos (about 15)

  • 11/4

    cups fat-free, less-sodium chicken broth

  • 1/4

    teaspoon salt

  • 1

    jalapeno pepper, seeded and chopped

  • Filling.,

  • 21/2

    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 teaspoon ground cumin 1/4 teaspoon salt

  • 1/8

    teaspoon black pepper

  • Remaining ingredients:

  • Cooking spray

  • 8

    (6-inch) corn tortillas

  • 1/4

    cup fat-free sour cream

  • Sliced jalapeno pepper (optional)

Directions

1. To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute). 2. Preheat oven to 400°. 3. To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. 4. Spread 1/2 cup salsa verde in bottom of a 13 x 9inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired. Yield: 4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream). CALORIES 386 (27% from fat); PAT 11.5g (sat 3.9g, mono 3.4g, poly 2.3g); PROTEIN 36.5g; CARB 38.9g; FIBER

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