El Coyote's Enchiladas Suisas (Saveur Magazine)

1/2 roasting chicken cooked ,meat shredded
1 Lb tomatillos, peeled and washed
4 garlic cloves , Not peeled
1 large jalapeno ,whole
1 large sweet onion , halved
1 cup chicken broth
5 oz fatfree yogurt
1 Tbsp fresh lime juice
2 Tsp cumin seed
1 Tbsp oil
6 whole wheat soft wrap mini's
1 Cup shredded cheese.

shred chicken and set aside.
Mince 1 half of onion ,the other half should be made into 2 quarters.
Heat broiler and place tomatillos, garlic unpeeled,
jalapeno whole, and half the onion quartered on rimmed baking sheet, broil until blackened all over
about 10 min. Let them cool, and then remove the peels. Transfer veggies to a blender and add the cilantro chopped ,cumin seeds and chicken broth
also add salt and pepper if you need to. Blend well and set aside in a bowl.
Heat skillet with the oil and saute' the minced onion
for about 5 min , remove from heat and stir in 1 cup of enchilada sauce and chicken.
Heat oven to 375 pour 1 cup of femaining sauce on bottom of a baking dish , dip the tortillas in the remaining sauce, divide chicken evenly among the tortillas and wrap tightly,place in baking dish, seam down,pour remaining sauce over tortillas then add the shredded cheese bake for about 20 minutes ,or until cheese is bubbly

Serving Size: makes 4 servings at 1.5 enchilada each or