Cooking Light Enchiladas Verdes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Lighter version of a favorite, easy to put together. Asadero cheese is readily available here in Arizona, but if you can't find it substitute asiago or a similar cheese. You can also use already prepared salsa verde for quicker prep time. I used leftover meat from store bought rotisserie chicken Ingredients:
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) |
Directions:
1. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
2. 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).
3. Preheat oven to 400°.
4. To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.
5. 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.
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