Enchiladas Verdes

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)

Preparation

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.