Cooking Light Enchiladas Verdes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb tomatillo (about 15)
• 1 1/4 cups chicken broth, fat free and reduced sodium
• 1/4 teaspoon salt
• 1 jalapeno pepper, seeded and chopped
• 2 1/2 cups bone in chicken breasts, roasted and shredded (about 12 ounces)
• 1/2 cup shredded asadero cheese or 1/2 cup asiago cheese
• 1/3 cup finely chopped onion
• 1/3 cup minced fresh cilantro
• 1/3 cup chicken broth, fat free and reduced sodium
• 1/3 cup nonfat 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 nonfat sour cream
• sliced jalapeno pepper (optional)

Recipe

• 1 asadero, originally from mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
• 2 to prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. combine tomatillos, 1 1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeño 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).
• 3 preheat oven to 400°.
• 4 to prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.
• 5 spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. warm tortillas according to package directions. spoon about 1/3 cup chicken mixture downcenter 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 jalapeño, if desired.