Chicken enchiladas verde
Posted on March 12th, 2012 by ANNA Magazine
Warm and savoury with a bit of spice, this recipe for enchiladas will chase away the chill. If tomatillos are unavailable store bought salsa verde can be used. From “Friends + Celebrations” issue 2.
1 pound tomatillos (about 15)
1 1/4 cups fat-free, low-sodium chicken broth
1 clove garlic
1/3 cup chopped onion
1/4 teaspoon salt
1 jalapeño pepper, seeded and chopped, or ½ a can of green chilies
2 tbsp cilantro
Discard husks and stems from tomatillos; cut into quarters.
Combine tomatillos, chicken broth, onion, garlic, salt, chopped jalapeño and cilantro 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 in a blender or food processor, and process until smooth. Transfer to large pot and cook at medium-high heat until reduced to 2 cups, about 2 minutes.
2 1/2 cups shredded roasted chicken (about 12 ounces)
1/2 cup (2 ounces) shredded cheese
1/3 cup minced fresh cilantro
1/3 cup fat-free, low-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon black pepper
8 to 10 8-inch store-bought flour or corn tortillas
Preheat oven to 400°F.
Combine chicken with cheese, cilantro, chicken broth, sour cream, lime juice, cumin, salt, and black pepper, and toss generously to combine.
Spread ½ cup salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray.
Warm tortillas according to package directions and spoon about 1/d cup chicken mixture down the centre of each tortilla and roll up. Arrange crosswise in dish with seam sides down, and continue to do this until the chicken mixture is used up.
Pour remaining salsa evenly over enchiladas. Cover and bake 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with cilantro.