- 1 tablespoon vegetable oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño chili, seeded and minced
- 4 cups cooked, shredded skinless chicken (from one 1 1/2-lb. rotisserie chicken)
- 2 cups coarsely shredded sharp Cheddar
- 1 16-oz. jar salsa verde
- 1 4-oz. can diced mild green chilies, drained
- 1 1/2 cups low-sodium chicken broth
- 16 5 1/2-inch corn tortillas
- 1/2 cup finely chopped cilantro
- Preheat oven to 375°F. Mist a 9-by-13-inch baking dish with cooking spray. Warm oil in a medium skillet over medium heat. Add onion and cook, stirring, until softened but not browned, 5 minutes. Add garlic and jalapeño and cook 2 minutes longer, stirring often. Remove from heat and let cool slightly.
- In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green chilies. Stir until well combined.
- Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. Spoon about 2 Tbsp. of chicken mixture down center of tortilla. Roll tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling. Pour remaining salsa over top of enchiladas, spreading to coat. Sprinkle remaining cheese over top.
- Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20 minutes. Just before serving, sprinkle with cilantro.
- Calories: 346
- Fat: 14g
- Saturated fat: 6g
- Protein: 32g
- Carbohydrate: 22g
- Fiber: 3g
- Cholesterol: 90mg
- Sodium: 678mg