Enchiladas Verdes

Enchiladas Verdes Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia
Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.


4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 386
Caloriesfromfat 27 %
Fat 11.5 g
Satfat 3.9 g
Monofat 3.4 g
Polyfat 2.3 g
Protein 36.5 g
Carbohydrate 38.9 g
Fiber 4.8 g
Cholesterol 86 mg
Iron 2.9 mg
Sodium 841 mg
Calcium 205 mg


Salsa verde:
1 pound tomatillos (about 15)
1 1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeño pepper, seeded and chopped
1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Remaining ingredients:
Cooking spray
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
Sliced jalapeño pepper (optional)


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.