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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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) |
Directions:
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.
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