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Chicken Enchiladas with Green Chiles Recipe

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  • 1 pound fresh tomatillos; or 2 (13 oz.) cans tomatillos, drained
  • 1 (7 oz.) can diced green chilies, undrained
  • 1/2 Tbsp. vegetable oil
  • 1 medium onion, finely chopped
  • 1/2 tsp. minced garlic
  • 1 (14 1/2 oz.) can chicken broth, low sodium, low fat or fat free
  • 12 (6 inch) corn tortillas
  • 3 cups cooked chicken, shredded
  • 1 cup (4 oz.) reduce-fat Monterey Jack cheese, shredded
  • 1 1/2 cup (6 oz.) reduced-fat Cheddar cheese, shredded
  • 6 Tbsp. light sour cream
  • 4 green onions with tops, thinly sliced
  • Fresh cilantro sprigs for garnish (optional)


  1. Preheat oven to 350 degrees.
  2. If using fresh tomatillos, remove husks; wash thoroughly. Place tomatillos in 2-quart pan and add 1/2-inch water; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender; drain.
  3. Place tomatillos and chilies in blender or food processor container fitted with metal blade; process until pureed.
  4. Heat 1/2 tablespoon vegetable oil in a large skillet over medium heat. Add onion and garlic; cook until onion is tender. Stir in puree and chicken broth; simmer uncovered until sauce has reduced to about 2 1/2 cups and has the consistency of canned tomato sauce.
  5. Combine Monterey Jack and Cheddar cheeses.
  6. Dip individual tortillas into tomatillo sauce to soften.
  7. Transfer sauced tortilla to a plate or prep area. Place about 1/4 cup of the chicken and two tablespoons cheese across center of tortilla; roll to enclose. Place enchilada, seam-side down in a 15x10x2-inch baking pan.  Repeat until all tortillas are filled.
  8. Spoon remaining sauce over enchiladas, making sure all ends are moistened. Cover and bake 20 to 30 minutes or until hot in center.
  9. Uncover and top with reserved cheese. Continue baking, uncovered, 10 minutes or until cheese is melted.
  10. Spoon sour cream down center of enchiladas; sprinkle with green onions; garnish with cilantro if desired.

Yield: 12 servings

Nutritional Analysis (per serving):
Calories: 234
Fat: 8 g
Cholesterol: 49 mg
Carbohydrates: 18 g
Protein: 23 g
Fiber: 2 g
Sodium: 243 mg

Recipe provided by Cooper Clinic Nutrition Services