Ingredients:
- 2 lbs. tomatillos, husked and rinsed
- 1 cup chopped scallions
- 1/2 cup chopped fresh cilantro
- 1 or 2 jalapeno peppers, seeded and minced
- 2 large garlic cloves, minced
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 12 (6-inch) corn tortillas
- 3 cups shredded cooked chicken breast
- 12 tbsp. shredded reduced-fat Mexican cheese blend
- 12 tbsp. fat-free sour cream
Makes 6 Servings (2 enchiladas per serving)
- Preheat oven to 350 F. Spray a 9 x 13-inch dish or casserole dish with nonstick spray.
- Put tomatillos in a food processor and process until finely chopped. Stir together tomatillos, scallions, cilantro, jalapeno, garlic, salt and pepper in a large shallow bowl.
- Dip both sides of 1 tortilla into tomatillo mixture. Place tortilla on foil on work surface; top with about 1/4 cup of chicken, 1/2 tablespoon of Mexican cheese blend, and 1 tablespoon of sour cream. Fold two opposite sides of tortilla over to enclose filling. Place enchilada, seam side down, in prepared baking dish. Repeat with remaining tortillas, chicken, 5 1/2 tablespoons of cheese, and sour cream, making total of 12 enchiladas. Pour remaining tomatillo mixture over enchiladas and sprinkle with remaining 6 tablespoons cheese.
- Cover baking dish with foil. Bake 20 minutes; uncover and bake until heated through, about 10 minutes longer.
WW POINTS VALUE: 7 pts.
Note: This recipe appears in the WW Family Meals Cookbook. Mexican food is a wonderful comfort food that can be enjoyed during the cold winter months. Don't be intimidated by tomatillos. Tomatillos are called Mexican green tomatoes and belong to the tomato family. They look like small green tomatoes but they have papery husks on them which you can peel off. This casserole is flavorful and delicious. You can even used boneless, skinless turkey breast in place of the chicken and the casserole will still be delicious. I highly recommend using sharp cheddar or Monterey jack cheese in this recipe for a sharp, Mexican flavor.
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