Chicken Enchiladas Verde
7 SmartPoints Per Serving
1 roasted or rotisserie chicken, skin removed and meat shredded (3 to 4 cups)
2/3 cups chopped green onions, white and part of the green
8 ounces reduced-fat shredded Monterey Jack cheese
10 whole wheat tortillas
5 tablespoons fat free half-and-half
Verde (green) Sauce:
2 cups coarsely chopped fresh or canned, drained tomatillos
1 cup chopped fresh cilantro
2- to 4-ounce can chopped green chilies
1 cup fat-free sour cream
1. Preheat oven to 375 degrees. Coat a 9x13-inch baking pan with canola cooking spray.
2. Add shredded chicken, green onions, and shredded cheese to a large mixing bowl and toss well to blend.
3. One by one, heat tortillas in a nonstick frying pan until softened. Lay a heaping 1/3 cup of chicken down the
middle of each tortilla. Add 1 1/2 teaspoons of fat-free half-and-half down the center of each. Roll up the
tortillas and place seam-side down in the prepared pan.
4. Bake for about 25 minutes. Pan can be covered or uncovered - it works both ways.
5. To make the verde sauce, add tomatillos, cilantro, and green chilies to a food processor and pulse briefly
(the texture should be somewhat chunky, not pureed). Stir in the sour cream. Serve the enchiladas with a
spoonful of verde sauce over the top.
Makes 10 Servings (1 Enchilada Per Serving)
Nutritional Info Per Serving: 275 calories; 9 g fat; 4g Sat. Fat; 41 mg cholesterol; 27 g carbs;
20 g protein; 2 g fiber; 350 mg sodium
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