Recipe by AZRT
Lighter version of a favorite, easy to put together. Asadero cheese is readily available here in Arizona, but if you can't find it substitute asiago or a similar cheese. You can also use already prepared salsa verde for quicker prep time. I used leftover meat from store bought rotisserie chicken
Top Review by Kiko
Loved this recipe! It tasted like the signature dish at our favorite Mexican restaurant. I halved the recipe, and seasoned the chicken with cumin, onion, and garlic before mixing with the filling. I love how healthy and low in calories it is, too! Thanks for posting!
- 1 lb tomatillo (about 15)
- 1 1⁄4 cups chicken broth, fat free and reduced sodium
- 1⁄4 teaspoon salt
- 1 jalapeno pepper, seeded and chopped
- 2 1⁄2 cups bone in chicken breasts, roasted and shredded (about 12 ounces)
- 1⁄2 cup shredded asadero cheese or 1⁄2 cup asiago cheese
- 1⁄3 cup finely chopped onion
- 1⁄3 cup minced fresh cilantro
- 1⁄3 cup chicken broth, fat free and reduced sodium
- 1⁄3 cup nonfat 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 nonfat sour cream
- sliced jalapeno pepper (optional)
Directions See How It's Made
- Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
- 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).
- Preheat oven to 400°.
- 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 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.