1 lb. tomatillos, husked
1/2 large onion, peeled and quartered
3 cloves garlic, chopped
1 c. cilantro
1/2 lime, juiced
3 H-E-B Fully Cooked Fully Fit Chicken Breasts
1 pkg. (12 ct .) H-E-B Corn Tortillas
1/2 c. H-E-B Queso Fresco, crumbled
Preheat oven to 425°F. Place tomatillos, onion, and garlic on a foil lined baking sheet and roast 15 minutes. Transfer vegetables to a blender; add cilantro and lime juice. Process until well combined.
Heat chicken according to package directions. Shred and set aside.
Heat tortillas in microwave until soft. Place two spoonfuls shredded chicken in each tortilla, roll up and place seam side down in a 13x9-inch baking dish. Repeat until all tortillas are used.
Top with tomatillo sauce and queso fresco.
Bake, uncovered, 15 minutes or until bubbly. Salt to taste.
Serving size: 2 enchiladas, Calories: 360, Total Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 105mg, Sodium: 125mg, Carbohydrates: 32g, Dietary Fiber: 2g, Sugar: 3g, Protein: 42g