Chicken, Cheese & Chili Enchiladas

This recipe is from Elizabeth - she added corn to this to get another vegetable in!




Yield: 8 Servings



1 tablespoon vegetable oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeño chili, seeded and minced
4 cups cooked, shredded skinless chicken (from one 1 1/2-
lb. rotisserie chicken)
2 cups coarsely shredded sharp Cheddar
1 16-oz. jar salsa verde
1 4-oz. can diced mild green chilies, drained
1 1/2 cups low-sodium chicken broth
16 5 1/2-inch corn tortillas
1/2 cup finely chopped cilantro






Preheat oven to 375°F. Mist a 9-by-13-inch baking dish with cooking spray. Warm oil in a
medium skillet over medium heat. Add onion and cook, stirring, until softened but not browned,
5 minutes. Add garlic and jalapeño and cook 2 minutes longer, stirring often. Remove from heat
and let cool slightly.
In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green
chilies. Stir until well combined.
Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn
tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer
to a clean workspace. Spoon about 2 Tbsp. of chicken mixture down center of tortilla. Roll
tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with
remaining tortillas and filling. Pour remaining salsa over top of enchiladas, spreading to coat.
Sprinkle remaining cheese over top.
Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20
minutes. Just before serving, sprinkle with cilantro.



CALORIES 346 ; FAT 14g (sat 6g); CHOLESTEROL 90mg; CARBOHYDRATE 22g; SODIUM
678mg; PROTEIN 32g; FIBER 3g



All You, JANUARY 2009