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Ingredientes
- 1 1/4 lb Fresh tomatillos
- 1 x Jalapeno peppers (up to 2)
- 1 sm Onion, peeled and finely minced
- 1 med Garlic clove, peeled and chopped
- 1 Tbsp. Vegetable oil
- 2 c. Low-sodium chicken broth
- 1/4 tsp Salt
- 2 whl chicken breasts, boneless and skinless
- 2 Tbsp. Chopped onion
- 1/3 c. Lowfat sour cream
- 1/4 tsp Salt
- 1/3 c. Vegetable oil
- 8 x Corn tortillas
- 1 c. Sharp cheddar cheese, coarsely grated
- 1/2 c. Crumbled asiago cheese or possibly substitute additional cheddar or possibly jack cheese
Direcciones
- 1. TO MAKE THE SAUCE. Husk and wash the tomatillos. Bring a pan of water to the boil, add in the tomatillos and jalapeno peppers and time for 10 min.
- Drain and remove the stem ends of the peppers. Put the tomatillos, peppers, onion and garlic in a food processor and process to a coarse puree.
- 2. In a large pan heat the vegetable oil over medium heat. Add in the vegetable puree and simmer 2 min. Stir in the broth and salt; simmer 15 min, stirring occasionally. Set aside.
- 3.
- TO MAKE THE ENCHILADAS. Place thechicken in a large saucepan and cover with cool water. Bring just to a boil, reduce the heat, cover and simmer till cooked through. Remove the chicken from the water and cold slightly. Shred the chicken and set aside.
- 4. Combine the cooled, shredded chicken with the chopped onion, lowfat sour cream, and salt. Stir in 1/4 c. of the tomatillo sauce. Set aside.
- 5. In a 9- to 10-inch frying pan heat the oil over medium-high heat. Put 1 tortilla at a time in the warm oil and fry about 30 seconds on each side. Drain on paper towels. Cold slightly.
- 6. Spread a little of the sauce in a 9- by 13-inch baking dish. Spoon some of the filling down the center of each tortilla and roll. Place in the baking dish; it will be a tight fit. Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses.
- 7. Bake in a preheated 350-degree oven 25 min. Cold 5 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 497g | |
| Recipe makes 4 servings | |
| Calories 679 | |
| Calories from Fat 433 | 64% |
| Total Fat 49.01g | 61% |
| Saturated Fat 13.8g | 55% |
| Trans Fat 0.64g | |
| Cholesterol 89mg | 30% |
| Sodium 634mg | 26% |
| Potassium 863mg | 25% |
| Total Carbs 33.37g | 9% |
| Dietary Fiber 5.5g | 18% |
| Sugars 11.29g | 8% |
| Protein 29.66g | 47% |
