Chicken Enchiladas

with salsa verde

Red sauces, especially jarred varieties, are loaded with sodium. This verde sauce packs in flavor and health with tomatillos, poblano, and spinach.

Makes 2 servings Total time: 35 minutes

FOR THE SALSA VERDE, BROIL:

2

1 1 2 2

1 1/8

FOR THE ENCHILADAS, BROWN:

4

2

1/4

1

1/3

1/4 4

1/2 1/4

1/8 4 1 tomatillos, husked, stemmed, and halved poblano chile, halved, seeded clove garlic, wrapped in foil cups packed fresh spinach Tbsp. fat-free plain Greek yogurt

Tbsp. fresh lime juice tsp. kosher salt oz. boneless, skinless chicken breast tsp. canola oil cup diced onion

Tbsp. minced fresh garlic cup fat-free plain Greek yogurt cup frozen corn kernels Tbsp. shredded pepper Jack cheese, divided tsp. ground cumin tsp. each dried oregano and ground coriander tsp. kosher salt corn tortillas (6-inch) Tbsp. chopped scallions Preheat broiler to high with racks in top and middle thirds.

For the salsa verde, broil tomatillos and poblano, skin sides up, and garlic clove on a baking sheet on top rack until poblano is charred, 6–8 minutes; remove from oven. When cool enough to handle, peel skin from poblano and garlic.

Purée tomatillos, poblano, garlic, spinach, yogurt, lime juice, and salt in a food processor.

Preheat oven to 400°. Coat an 8-inch square baking dish with nonstick spray; spread 1/4 cup salsa verde on bottom.

For the enchiladas, brown chicken in oil in a nonstick skillet over medium-high heat, 4 minutes per side; transfer to a plate. When cool enough to handle, shred chicken.

Sauté onion and garlic in same skillet over medium heat until softened, 3 minutes.

Combine chicken, onion mixture, yogurt, corn, 3 Tbsp. cheese, cumin, oregano, coriander, and salt. Spoon mixture evenly among tortillas. Roll tortillas and place, seam side down, in prepared dish; top with remaining salsa verde and remaining 1 Tbsp. cheese. Bake enchiladas on middle rack, 15 minutes; garnish with scallions before serving.

Per serving: 391 cal; 13g total fat (4g sat); 49mg chol; 511mg sodium; 45g carb; 6g fiber; 24g protein

For a smoky flavor, broil the garlic, poblano, and tomatillos. Wrap the garlic in foil so it doesn’t burn.

Poblano skins are bitter and should be removed. Broiling until blistered makes removing the skin easier.