Chicken Enchiladas with Green Chiles
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- 1 pound fresh tomatillos; or 2 (13 oz.) cans tomatillos, drained
- 1 (7 oz.) can diced green chilies, undrained
- 1/2 Tbsp. vegetable oil
- 1 medium onion, finely chopped
- 1/2 tsp. minced garlic
- 1 (14 1/2 oz.) can chicken broth, low sodium, low-fat or fat-free
- 12 (6 inch) corn tortillas
- 3 cups cooked chicken, shredded
- 1 cup (4 oz.) reduced fat Monterey Jack cheese, shredded
- 1 1/2 cup (6 oz.) reduced fat Cheddar cheese, shredded
- 6 Tbsp. light sour cream
- 4 green onions with tops, thinly sliced
- Fresh cilantro sprigs for garnish (optional)
- Preheat oven to 350°.
- If using fresh tomatillos, remove husks; wash thoroughly. Place tomatillos in 2-quart pan and add 1/2-inch of water; bring to a boil. Cover, reduce heat and simmer 10 minutes or until tender; drain.
- Place tomatillos and chiles in blender or food processor with metal blade; process until pureed.
- Heat 1/2 tablespoon vegetable oil in a large skillet over medium heat. Add onion and garlic; cook until onion is tender. Stir in puree and chicken broth; simmer uncovered until sauce has reduced to about 2 1/2 cups and has the consistency of canned tomato sauce.
- Combine Monterey Jack and Cheddar cheeses.
- Dip individual tortillas into tomatillo sauce to soften.
- Transfer sauced tortilla to a plate or prep area. Place 1/4 cup of chicken and two tablespoons cheese across center of tortilla; roll to close. Place enchilada, seam-side down in a 15x10x2-inch baking pan. Repeat until all tortillas are filled.
- Spoon remaining sauce over enchiladas, making sure all ends are moistened. Cover and bake 20 to 30 minutes or until hot in center.
- Uncover and top with reserved cheese. Continue baking, uncovered, 10 minutes or until cheese is melted.
- Garnish with sour cream, green onions and cilantro if desired.
Yield: 12 servings
Serves: 12 | Serving Size: 1 enchilada
Fat: 8 g
Cholesterol: 49 mg
Carbohydrates: 18 g
Protein: 23 g
Fiber: 2 g
Sodium: 243 mg
Recipe provided by Cooper Clinic Nutrition.