Tomatillo Cilantro Enchiladas Verdes
3 H-E-B Fully Cooked Fully Fit Chicken Breasts
1 lb. tomatillos, husked
1/2 large onion, peeled and quartered
3 cloves garlic, chopped
1/2 tsp. salt
1 c. cilantro
1/2 lime, juiced
12 H-E-B Yellow Corn Tortillas
1/2 c. H-E-B Queso Fresco, crumbled
Preheat oven to 425°F. On a foil lined baking sheet, roast tomatil
los, onion, garlic and jalapeños 15 minutes. Transfer roasted v
egetables to a blender. Add salt, cilantro, and lime juice; blend unti
l well combined.
Heat chicken as stated on package. Once heated shred chicken and set a
Heat tortillas in microwave until soft. Place two spoonfuls of shredde
d chicken in each tortilla and roll up, placing seam side down in a 13
x 9 inch baking dish. Repeat for each tortilla.
Top with tomatillo sauce and queso fresco.
Bake, uncovered, 15 minutes or until bubbly. Salt to taste.
Calories: 360, Total Fat: 7g, Cholesterol: 105mg, Sodium: 125mg, Carbo
hydrates: 32g, Dietary Fiber: 2g, Sugar: 3g, Protein: 42g
Healthy Savings, March 2012