See Also: Chicken and Green Chile Enchiladas(recipes)
Chicken Enchiladas with Chile Cream Sauce(recipes)
Green Enchiladas with Chicken(recipes)
Chicken Enchiladas(recipes)
Turkey & Zucchini Enchiladas with Tomatillo-Green Chili Sauce(recipes)
Green Chile Rice(recipes)
Chicken Ricotta Enchiladas(recipes)
Cheesy Chicken Enchiladas(recipes)
Lamb & Green Chile Stew(recipes)
Chicken, Spinach & Raisin Enchiladas(recipes)

Chicken and Green Chile Enchiladas (recipes)




Yield: Makes 6 servings



Ingredients:



2chicken breasts, skin and fat removed

1white onion

2cloves garlic, divided

1bay leaf

8peppercorns

1pound fresh tomatillos or 1 can (13-ounces) tomatillos

1/4teaspoon salt

1tablespoon canola oil

6corn tortillas

1/4cup shredded reduced-fat Monterey Jack cheese

Fresh cilantro for garnish









Preparation:





1.Place chicken in large saucepan. Add water to cover. Add 1 onion quarter, 1 garlic clove, bay leaf and peppercorns. Bring to a boil; reduce heat and simmer gently until chicken is cooked through, about 40 minutes. Cool chicken in broth. When cool, remove chicken. Drain, reserving 1/4 cup broth. Use remaining broth for other dishes or freeze for later use. Pull chicken from bones and shred with fingers or two forks.2.If using fresh tomatillos, remove papery skins. Wash tomatillos and place in medium saucepan. Add 1/2 cup water. Bring to a boil; reduce heat. Cover and cook until tender, about 15 minutes. Drain and cool.3.Place cooked or canned tomatillos in blender jar or food processor bowl with 3 remaining onion quarters and remaining garlic clove. Process until smooth. Place tomatillo mixture in medium saucepan over medium-low heat. Add 1/4 cup reserved chicken broth and salt. Bring to a boil; reduce heat. Cover and simmer 15 minutes. 4.To make enchiladas, warm chicken and heat tomatillo sauce. In large nonstick skillet, heat oil over medium-high heat. Heat each tortilla until softened, turning once.5.Place 1/4 cup chicken and tablespoon of sauce on each tortilla. Fold tortillas in half over filling. Top each with more sauce and sprinkling of cheese and cilantro leaves, if using.









Nutritional Information:







Serving Size: 1 enchilada







Sodium

231 mg







Protein

22 g







Fiber

3 g







Carbohydrate

18 g







Cholesterol

49 mg







Saturated Fat

1 g







Total Fat

6 g







Calories from Fat

24 %







Calories

208









Dietary Exchange:







Starch

1







Meat

3