Chicken Enchiladas Verdes
A little time consuming to make but worth every minute.

Servings: 4

• 2 bone-in chicken breast halves
• 2 cups chicken broth
• 1/4 white onion
• 1 clove garlic
• 2 teaspoons salt
• 1 pound fresh tomatillos, husks removed
• 5 serrano peppers
• 1/4 white onion
• 1 clove garlic
• 1 pinch salt
• 12 corn tortillas
• Cooking oil spray
• 1 cup crumbled queso fresco
• 1/2 white onion, chopped
• 1 bunch fresh cilantro, chopped

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.

Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.

Spray nonstick skillet with cooking oil spray, and heat until very hot. Slightly brown tortillas one by one in skillet, adding cooking oil spray as needed. Finally, dip lightly browned tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.

Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

*Reduce number of Serrano peppers if you do not like it spicy.

Per Serving: 293 Calories; 4g Fat (10.8% calories from fat); 1g Saturated Fat; 25g Protein; 46g Carbohydrate; 7g Dietary Fiber; 34mg Cholesterol; 946mg Sodium. Exchanges: 2 1/2 Grain (Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

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