Makes 6 servings
|2||chicken breasts, skin and fat removed|
|2||cloves garlic, divided|
|1||pound fresh tomatillos or 1 can (13-ounces) tomatillos|
|1||tablespoon canola oil|
|1/4||cup shredded reduced-fat Monterey Jack cheese|
|Fresh cilantro for garnish|
- 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.
- 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.
- 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.
- 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.
- 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.
|Serving Size:||1 enchilada|
|Calories from Fat||24 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
Check out more recipes for Mexican