You will need: Ingredients:
Gloves 2 pounds chicken
Food Chopper Fresh tomatillos (1.5-2 pounds)
Baking Dish (9x13 is ideal) 2 jalapenos OR 3 roasted green chilis
Skillet semi cleansed of seeds
Deep Pot 1/4 chopped onion OR 1 bunch
Plastic Bowl (large) chopped green onions
Measuring Utensils 2 garlic cloves, minced
Pot Holders 1/3 cup chopped cilantro (optional)
Oven 12 (6 inch) corn tortillas
Foil 1 cup reduced-fat Monterey Jack
cheese (shredded)
1. Boil chicken. Remove when thoroughly cooked. Once cooled, remove skin and bones and shred chicken.
2. Preheat oven to 350 degrees F. Spray your baking dish with nonstick spray.
3. Husk and wash tomatillos. Cut them into pieces that will fit into your food chopper. Empty into your plastic bowl. Do the same with your roasted green chili.
4. Spray a nonstick skillet with nonstick spray and set over medium heat. Add the chopped onion and garlic; cook, stirring until soft and slightly browned.
5. Add this mixture to the tomatillo and chili mixture and stir.
6. This is where you'll need your gloves.
Dip both sides of 1 corn tortilla into mixture. I like to put some of the mix onto the top (inside) of the corn tortilla after.
7. Top corn tortilla with shredded chicken and cheese. Fold two opposite sides of the tortilla over. Place, seam down, in the baking dish.
8. Repeat x12. Pour the remaining tomatillo mixture over the top. Spread the remainder of the cheese evenly over the entire dish. If cilantro is desired, also spread cilantro over the entire dish.
9. Cover dish tightly with foil. Bake for approximately 20 minutes, then uncover and bake until the edges are just beginning to brown and the cheese is melted. This should be about another 10 minutes.
2 enchiladas per serving
Weight Watchers: 7 points
Weight Watchers Points Plus: 9
Calories: 356
No comments:
Post a Comment