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Enchiladas Verdes

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream)
Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.

Ingredients

  • 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
  • Filling:
  • 2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces)
  • 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)

Nutrition 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

How to Make It

  1. 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).

  2. Preheat oven to 400°.

  3. To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.

  4. 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.