Ingredients
- Verde (green) Sauce:
- 1 roasted or rotisserie chicken, skin removed and meat shredded or cut into bite-size pieces (3 to 4 cups)
- 2/3 cups chopped green onions, white and part of the green
- 8 ounces reduced-fat shredded Monterey Jack cheese
- 10 flour tortillas (use higher-fiber tortillas to increase the fiber)
- 5 tablespoons fat free half-and-half
- 2 cups coarsely chopped fresh or canned, drained tomatillos (Mexican green tomatoes)
- 1 cup chopped fresh cilantro
- 2 - to 4-ounce can chopped green chilies (mild or hot, depending on your preference)
- 1 cup fat-free sour cream
Details
Servings 10
Preparation
Step 1
1. Preheat oven to 375 degrees. Coat a 9x13-inch baking pan with canola cooking spray.
2. Add shredded chicken, green onions, and shredded cheese to a large mixing bowl and toss well to blend. 3. One by one, heat tortillas in a nonstick frying pan until softened. Lay a heaping 1/3 cup of chicken down the middle of each tortilla. Add 1 1/2 teaspoons of fat-free half-and-half down the center of each.
Roll up the tortillas and place seam-side down in the prepared pan.
4. Bake for about 25 minutes. Pan can be covered or uncovered - it works both ways.
5. To make the verde sauce, add tomatillos, cilantro, and green chilies to a food processor and pulse briefly (the texture should be somewhat chunky, not pureed). Stir in the sour cream.
Serve the enchiladas with a spoonful of verde sauce over the top.
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