Prep 20 mins
Cook 30 mins
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
- 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)
- 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.
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!
Wholly moley....These are outstanding. I made them with ground beef and omited the sour cream and they were the best (hands down) enchiladas I've ever made at home. For the tomatillos salsa I used canned tomatillos and it turned out scrumptious. I refriderated the left over salsa and am going to eat it with tortilla chips. I will definatly be making these again and again and again....thank you so much for sharing ;)
These are really good! My husband had thirds!