Chicken Enchiladas Verdes
ACTIVE: 20 min TOTAL: 45 min
Not in a verde mood? Use tomato salsa instead. 1/4 cup all-purpose flour
1 cup unsalted chicken broth, divided 2 cups tomatillo salsa
1 teaspoon ground cumin
1/2 cup chopped fresh cilantro, divided 3 cups shredded cooked chicken breast 1 15-ounce can no-salt-added black beans, rinsed
3 ounces reduced-fat cream cheese 12 5-inch corn tortillas
1/2 cup shredded Mexican cheese blend
1/2 cup chopped tomato
6 tablespoons reduced-fat sour cream
1. Preheat oven to 425°F.
2. Whisk flour and 1/2 cup broth in a small bowl. Combine the remaining 1/2 cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour mixture. Cook over medium heat, stirring occasionally, until reduced to about 21/2 cups, 6 to 8 minutes. Stir in 1/4 cup cilantro.
3. Spread 1/2 cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish. Combine chicken, beans, cream cheese and 1/2 cup of the salsa mixture in a large bowl. Spoon 1/4 cup of the chicken mixture onto the center of each tortilla and roll it up into a cigar shape. Arrange, seam-side down, in a single layer over the salsa mixture in the baking dish. Top the enchiladas with the remaining salsa mixture.
4. Bake until bubbling, about 15 minutes.
5. Remove from oven; increase oven temperature to broil. Sprinkle the enchiladas with cheese. Broil 8 inches from the heat source until the cheese is melted, 2 to 3 minutes. Top with tomato and the remaining 1/4 cup cilantro and serve with sour cream.
SERVES 6: 2 enchiladas each
CAL 387 / FAT 12G (SAT 5G) / CHOL 84MG / CARBS 36G / TOTAL SUGARS 6G (ADDED 0G) / PROTEIN 33G / FIBER 7G / SODIUM 716MG / POTASSIUM 639MG.