Enchiladas Verdes

Enchiladas Verdes
Photo by Howard L. Puckett

Ingredients

  • ½ cup (2 ounces) shredded asadero cheese or Asiago cheese
  • 2 ½ cups shredded Double-Herb Roasted Chicken (about 12 ounces)
  • 1/3 cup fat-free sour cream
  • 1 ¼ cups fat-free, less-sodium chicken broth
  • 1 pound tomatillos (about 15)
  • Remaining ingredients:
  • ¼ cup fat-free sour cream
  • + 14 more ingredients
    • 1 jalapeño pepper, seeded and chopped
    • Sliced jalapeño pepper (optional)
    • 1/3 cup fat-free, less-sodium chicken broth
    • 8 (6-inch) corn tortillas
    • 1/3 cup finely chopped onion
    • 1/8 teaspoon black pepper
    • 1 tablespoon fresh lime juice
    • ½ teaspoon ground cumin
    • Cooking spray
    • 1/3 cup minced fresh cilantro
    • Salsa verde:
    • ¼ teaspoon salt
    • Filling:
    • ¼ teaspoon salt

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. Plac...

View full recipe at My Recipes

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