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Ingredientes
- 2 lb Tomatillos, husks Removed
- 1 lb Poblano peppers
- 1/2 c. Pumpkin kernels, roasted
- 4 x Cloves Garlic
- 1/3 c. Fresh Cilantro, minced, lightly pak
- 2 c. Chicken broth
- 2 x Fresh Serrano Chiles, minced (up to 4)
- 1 whl Red Onion
- 15 x Corn Tortillas, Cut in half
- 3 c. Chicken, shredded & cooked
- 3 c. Jack cheese, shredded Cilantro sprigs Salt
- 1 c. Lowfat sour cream
Direcciones
- 1. Rinse tomatillos. Place tomatillos and poblanos in a 10- by 15 inch baking pan. Broil 4 to 6 inches from heat, turning as needed, till blackened all over, about 20 minutes. total. When cold sufficient to handle, pull off and throw away poblano peels, stems, seeds, and veins.
- 2. In a blender of food Processor, whirl ( in batches if necessary)
- tomatillos, poblanos, pumpkin seeds, garlic, cilantro, and broth till smooth. Add in Serranos and puree.
- 3. Meanwhile, peel onion and cut 3 or possibly 4 thin slices from the center.
- Seperate slices into rings and wrap artight. Finely chop remaining onion.
- 4. Spread 1 c. chili sauce over the bottom of a shallow 3-qt casserole
- (about 10-12 in). Cover sauce with 1/3 of the tortillas, overlapping.
- Scatter 1/2 of the chicken, 1/2 of the minced red onion, and 1 c. of the cheese over the tortillas. Spoon 1 c. chili sauce over cheese. Cover completely with another 1/3 of the tortillas. Scatter remaining chicken, onions and 1 c. cheese over tortillas; moisten proportionately with 1 c. chili sauce. cover with remaining tortillas, then coat tortillas proportionately with remaining sauce.
- 5. Bake in a 400 F. oven till sauce is bubbling at edges, about 15 min. Sprinkle remaining cheese on enchiladas and bake till it melts, 2 to 3 min.
- 6. Scatter red onion rings over enchiladas and garnish with ciantro sprigs.
- Cut into rectangles and serve with a wide spatula. Add in salt and lowfat sour cream to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 522g | |
| Recipe makes 6 servings | |
| Calories 738 | |
| Calories from Fat 427 | 58% |
| Total Fat 48.31g | 60% |
| Saturated Fat 20.94g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 670mg | 28% |
| Potassium 1046mg | 30% |
| Total Carbs 39.14g | 10% |
| Dietary Fiber 7.5g | 25% |
| Sugars 10.85g | 7% |
| Protein 41.1g | 66% |
