CHEESY SALSA-CHICKEN ENCHILADAS
MAKES 4 SERVINGS OR HALF RECIPE FOR 2 SERVINGS.
2 tbs oil
1 onion, chopped
1 pound tomatillos, husks discarded, cut into pieces
1 poblano pepper, seeded, cut into pieces
4 cloves garlic, chopped
2 cups cilantro
2 cups lowfat sour cream
3 cups shredded cooked chicken
1 cup frozen corn
1 cup grated Monterey Jack cheese
8 corn tortillas
Salsa
Salt and Pepper
Heat oven to 425 degrees. Heat oil in a skillet. Add onion, cook 4 min. Add tomatillos, poblano, garlic, salt and pepper, cook until vegetables are tender. *Transfer vegetable mixture to a processor, add cilantro, pulse to chop. Add sour cream, puree until smooth. Spread 1 1/4 cups sauce on bottom of a 9x13" baking dish. Transfer remaining sauce to a bowl. *In a bowl, combine chicken and 3/4 cup sauce. Add corn and 3/4 cup cheese, mix. Wrap tortillas in damp paper towels, microwave on high until soft. Dip one tortilla in remaining sauce. Place on a cutting board, top with 1/2 cup filling, roll up, place in baking dish. Repeat with remaining tortillas and filling. *Spoon any remaining sauce on top. Sprinkle remaining cheese over enchiladas, bake until cheese begins to brown 15 min. SERVE with salsa & ENJOY...
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