COOKING LIGHT ENCHILADAS VERDES

Cooking Light Enchiladas Verdes image

Provided by AZRT8871

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

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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)

Steps:

Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
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).
Preheat oven to 400°.
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 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.

Nutrition Facts : Calories 236, Fat 8, SaturatedFat 3.8, Cholesterol 20.7, Sodium 741.1, Carbohydrate 32, Fiber 5, Sugar 9, Protein 11