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Chicken and Green Chile Enchiladas


Yield

Makes 6 servings

Ingredients

2 chicken breasts, skin and fat removed
1 white onion
2 cloves garlic, divided
1 bay leaf
8 peppercorns
1 pound fresh tomatillos or 1 can (13-ounces) tomatillos
1/4 teaspoon salt
1 tablespoon canola oil
6 corn tortillas
1/4 cup shredded reduced-fat Monterey Jack cheese
Fresh cilantro for garnish

Preparation

  1. Place chicken in large saucepan. Add water to cover. Add 1 onion quarter, 1 garlic clove, bay leaf and peppercorns. Bring to a boil; reduce heat and simmer gently until chicken is cooked through, about 40 minutes. Cool chicken in broth. When cool, remove chicken. Drain, reserving 1/4 cup broth. Use remaining broth for other dishes or freeze for later use. Pull chicken from bones and shred with fingers or two forks.
  2. If using fresh tomatillos, remove papery skins. Wash tomatillos and place in medium saucepan. Add 1/2 cup water. Bring to a boil; reduce heat. Cover and cook until tender, about 15 minutes. Drain and cool.
  3. Place cooked or canned tomatillos in blender jar or food processor bowl with 3 remaining onion quarters and remaining garlic clove. Process until smooth. Place tomatillo mixture in medium saucepan over medium-low heat. Add 1/4 cup reserved chicken broth and salt. Bring to a boil; reduce heat. Cover and simmer 15 minutes.
  4. To make enchiladas, warm chicken and heat tomatillo sauce. In large nonstick skillet, heat oil over medium-high heat. Heat each tortilla until softened, turning once.
  5. Place 1/4 cup chicken and tablespoon of sauce on each tortilla. Fold tortillas in half over filling. Top each with more sauce and sprinkling of cheese and cilantro leaves, if using.

Nutritional Information

Serving Size: 1 enchilada
Sodium 231 mg
Protein 22 g
Fiber 3 g
Carbohydrate 18 g
Cholesterol 49 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 24 %
Calories 208

Dietary Exchange

Starch 1
Meat 3

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