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Ingredients
- 3 lb tomatillos
- 2 x onions quartered
- 4 x garlic cloves Salt to taste Freshly-grnd black pepper to taste
- 3 c. shredded cooked chicken - (loosely packed)
- 3 c. grated Swiss cheese
- 1 c. lowfat sour cream
- 1/2 c. minced cilantro
- 8 x corn tortillas
Directions
- Peel papery skins off tomatillos and rinse well. Place in large roasting pan along with onions and garlic. Roast at 425 degrees till tomatillos have softened and begun to release their juice and onions have browned lightly, about 30 min. Transfer to blender and blend till smooth, about 1 to 2 min. Add in salt and pepper to taste.
- Set aside 1 1/2 c. sauce. Pour remaining sauce into 9-inch skillet. Combine chicken, 2 c. cheese, 3/4 c. lowfat sour cream and all but 2 Tbsp. cilantro. Add in reserved sauce. Bring sauce in skillet to barely a simmer over low heat. Slide tortillas, 1 at a time, into sauce and cook till tortilla is softened, about 45 seconds.
- Stack finished tortillas on a plate. Fill each with about 1/2 c. chicken mix and roll up. Place side by side in 11- by 7-inch baking dish or possibly place 2 enchiladas in each of 4 (7-inch) individual casseroles. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake at 400 degrees till sauce is bubbling and cheese has melted and browned lightly, about 25 min. Garnish with reserved lowfat sour cream and cilantro.
- This recipe yields 4 servings.
- Comments: Leftover chicken, either grilled or possibly roasted, is perfect for these enchiladas.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 725g | |
| Recipe makes 4 servings | |
| Calories 999 | |
| Calories from Fat 549 | 55% |
| Total Fat 62.18g | 78% |
| Saturated Fat 30.17g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 352mg | 15% |
| Potassium 1484mg | 42% |
| Total Carbs 56.85g | 15% |
| Dietary Fiber 10.9g | 36% |
| Sugars 19.3g | 13% |
| Protein 57.37g | 92% |
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