Chicken Enchiladas in Tomatillo Sauce
- Number of Servings: 10
Ingredients
yellow onion1 1/2 pounds tomatillos, husked and rinsed1 to 2 serrano chile peppers, stemmed and seeded1/2 cup chicken stockKosher saltPinch of sugarTortillas3 cups shredded grilled chicken2 cups Monterey Jack cheese1/3 cup fresh cilantro3/4 cup reduced fat feta
Preheat the broiler. Cut onion in half and place one half of onion, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender or food processor, add the broth and lime juice and puree. Season with 1/2 teaspoon salt and the sugar.
Turn off broiler. Preheat oven to 375.
Toss the chicken with 1 and 1/2 cups shredded cheese and chopped cilantro in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place the enchiladas side by side in a baking dish sprayed with cooking spray.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese.
Bake at 375 for 20-30 minutes, until cheese is bubbly adn golden brown.
Garnish with feta and any leftover cilantro.
Serving Size: 10 enchiladas
Turn off broiler. Preheat oven to 375.
Toss the chicken with 1 and 1/2 cups shredded cheese and chopped cilantro in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place the enchiladas side by side in a baking dish sprayed with cooking spray.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese.
Bake at 375 for 20-30 minutes, until cheese is bubbly adn golden brown.
Garnish with feta and any leftover cilantro.
Serving Size: 10 enchiladas
Nutritional Info Amount Per Serving
- Calories: 260.6
- Total Fat: 11.3 g
- Cholesterol: 60.1 mg
- Sodium: 896.6 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 7.8 g
- Protein: 25.0 g
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