Chicken and Tomatillo Enchilada Casserole

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)

1. Preheat oven to 350 F. Spray a 9 x 13-inch dish or casserole dish with nonstick spray.
2. 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.
3. 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.
4. 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.

Southwestern Fritatta

Ingredients:

• nonstick olive oil spray
• 8 eggs
• 2 tbsp. canned diced green chili peppers or jalapeno peppers
• 1/8 tsp. freshly ground black pepper
• 2 slices Canadian bacon, cut into thin strips, or 1/2 cup chopped cooked ham
• 2 Roma tomatoes, thinly sliced
• 2 oz. reduced-fat shredded Monterey Jack cheese (1/2 cup)
• 1 tbsp. chopped fresh cilantro

Makes 6 Servings

1. In a large bowl, whisk together eggs, jalapenos, pepper, and bacon. Set aside.
2. Lightly coat a large skillet with olive oil cooking spray. Preheat over medium heat.
3. Pour egg mixture into the skillet; do not stir. Add the tomatoes and cheese on top. As eggs set, run a spatula around the edge of a skillet, lifting eggs so uncooked portions flows underneath. Continue cooking and lifting edges until eggs are almost set (surface will be moist).
4. Place the skillet under a heated broiler 6-7 inches from the heat and cook for 2 minutes, or until the eggs are just set. Slide the frittata onto a large serving plate and serve. Garnish with cilantro.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The original recipe was a Southwestern Breakfast Strata but you can make it into a frittata with some minor changes. Fritattas are a great way to kick-start your healthy lifestyle or if you fell off the bandwagon and you want to lose those pesky pounds. This frittata contains two kinds of vegetables, two kind of protein and cheese so these ingredients will fill you up and not leave you hungry. Friattas are just as healthy as stratas and you can enjoy them anytime of the day and at any stage of your diet/lifestyle. If you make these on the weekend or for a weeknight dinner, you can enjoy them throughout the week or for breakfast the next day.