Enchiladas Verdes Recipe

Name: Enchiladas Verdes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Cooking spray; 8 (6-inch) corn tortillas; 1/4 cup fat-free sour cream; Sliced jalapeno pepper (optional); 1 pound tomatillos (about 15); 1 1/4 cups fat-free, less-sodium chicken broth; 1/4 teaspoon salt; 1 jalapeno pepper, seeded and chopped

Servings: persons

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
Cooking spray
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
Sliced jalapeno pepper (optional)
1 pound tomatillos (about 15)
1 1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeno pepper, seeded and chopped

1
Preheat oven to 400 degrees.
2
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 by 9-inch baking dish coated with cooking spray.
3
Warm tortillas according to package directions.
4
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
5
Arrange enchiladas, seam sides down, crosswise in dish.
6
Pour remaining salsa verde evenly over enchiladas.
7
Cover and bake at 400 degrees for 10 minutes or until thoroughly heated.
8
Serve with sour cream, and garnish with sliced jalapeno, if desired.
9
To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters.
10
Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat.
11
Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender.
12
Cool slightly.
13
Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher.
14
Place a large nonstick skillet over medium-high heat until hot.
15
Add salsa verde; cook until reduced to 2 cups (about 1 minute).
16
CALORIES 386 (27 percent from fat); FAT 11.5g (sat 3.9g, mono 3.4g, poly 2.3g); PROTEIN 36.5g; CARB 38.9g; FIBER 4.8g; CHOL 86mg; IRON 2.9mg; SODIUM 841mg; CALC 205mg

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Enchiladas Verdes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchiladas Verdes

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