Enchiladas Verdes

If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket[) for this recipe. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.]


Yield:
4 servings (serving size: 2 en

CATEGORIES
Ingredients
  • Salsa verde:
  • 1 pound tomatillos (about 15)
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 1/4 teaspoon salt
  • 1 jalapeno pepper, seeded and chopped
Directions

To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno 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 verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).

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