Tomatillo Enchilladas with Grilled Chicken

Ingredients:

• 1 onion, chopped
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded and diced
• 1 tsp. ground cumin
• 1/8 tsp. salt
• 2 lb. tomatillos. husks removed, fruits rinsed and coarsely chopped
• 2 tbsp. water
• 3/4 lb. cooked grilled chicken breast, diced
• 1 cup fresh or thawed frozen corn kernels
• 1 1/2 cups (6 oz.) shredded fat-free pepper Jack cheese
• 1 cup loosely packed fresh cilantro leaves
• 12 (6-inch) corn tortillas, warmed

Makes 6 Servings (2 enchiladas per serving)

1.  Preheat oven to 450 F. Spray large skillet with nonstick spray and set over medium-high heat. Add onion, garlic, and jalapeno and cook, stirring, until vegetables soften, 2-3 minutes. Stir in cumin and salt. Add tomatillos and water. Bring to boil; lower heat and simmer, uncovered, 7-8 minutes. 
2. Meanwhile, stir together chicken, corn, and 1 cup Jack cheese in large bowl. 
3. Remove tomatillo sauce from heat and stir in cilantro. In two batches, transfer sauce to blender and puree, starting on low speed and holding blender lid down with folded kitchen towel. Stir 1 cup of sauce into chicken mixture; return remaining sauce to skillet. 
4. Spread 1 cup tomatillo sauce in bottom of 9 X 13-inch baking dish. Dip 1 tortilla at a time in remaining sauce, place on cutting board, and fill with 1/3 cup chicken mixture. Roll up and place seam side down in dish. Repeat with  remaining tortillas and chicken mixture. Spoon remaining sauce over enchiladas; sprinkle with remaining 1/2 cup cheese. Cover with foil and bake until heated through, 12-15 minutes. Remove foil, turn on broiler and broil enchiladas until cheese is browned, about 1 minute. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These treats are certainly a taste of Mexico. These enchiladas are both filling and flavorful. If you don't have corn on hand, substitute, sliced bell peppers and the enchiladas will be just as delicious. I highly recommend adding a tablespoon of fat-free sour cream to give these enchiladas a kick of zing. Even though 2 enchiladas make a serving, 1 enchilada will be filling enough.