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.
Ingredients
Filling:
- 2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces)
- 1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese
- 1/3 cup finely chopped onion
- 1/3 cup minced fresh cilantro
- 1/3 cup fat-free, less-sodium chicken broth
- 1/3 cup fat-free sour cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Remaining ingredients:
- Cooking spray
- 8 (6-inch) corn tortillas
- 1/4 cup fat-free sour cream
- Sliced jalapeno pepper (optional)
Directions
Preheat oven to 400 degrees.
To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired. CALORIES 386 (27 percent from fat); FAT 11.5g (sat 3.9g, mono 3.4g, poly 2.3g); PROTEIN 36.5g; CARB 38.9g; FIBER 4.8g; CHOL 86mg; IRON 2.9mg; SODIUM 841mg; CALC 205mg
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
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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By sidejob
Roswell, GA
on March 18, 2011
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Super easy and delicious. Instead of store bought chicken, I got two breasts and stewed them in the onions, chicken broth, peppers, cumin and cilantro and used the cooked vegies and chicken in the tortillas. Added the broth from the pot and sour cream. The chicken is very juicy. Tastes very authentic. Used extra cheese on top of the salsa -- use only if you are not worried about the calories.
By monicalcampos_1...
San Antonio, TX
on May 04, 2010
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These were so easy to make and a hit with my family. My kids are very picky eaters and when I made this they love, love, loved this.I left out the sour cream and have made it with homemade tomatillo salsa and canned; let me tell you the canned is a time saver and tastes just as good. I also bought a fully cooked rotisserie chicken at my grocery store to save time. I have been asked to make this again several times. You won't be disappointed.
By hkw1_9432535
danvers, MA
on October 01, 2008
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We loved this dish! I left out the lime juice and used store bought salsa verde, but it was excellent!
Read all 13 reviews