Filling
- 1/2 sweet onion, chopped
- 12 oz shredded herbed chicken (HEB has this in the meat aisle, with the prepared meatloaves, etc.)
- 1/2c shredded cheddar cheese
- 1/2c shredded mexican cheese blend
Sauce
- 2/3 c reduced fat milk
- 1/4 c egg beaters
- 1/4 c chopped cilantro
- 11oz can tomatillos
- 4.5 oz can diced green chiles undrained
- Pinch of salt
Remaining Ingredients
- 8 corn tortillas
- 1/2 c shredded cheese
- 1/4 c crumbled queso fresco
Spray pan with cooking spray, and cook chopped onion until soft. Add chicken and stir. Remove from heat and stir in cheese. Set aside.
Pour all sauce ingredients into a blender or food processor, and puree until smooth. Set aside.
Boil 1 inch of water in a medium sized skillet. Use a tongs to dip each of the tortillas in the water, not leaving them in too long. After removing each tortilla in the water, put it in a 11x17 glass or ceramic casserole dish. Add 1/2 cup of the filling to the tortilla, roll tightly and repeat with the next tortilla.
Once all tortillas are filled, pour sauce over top of all tortillas. Cover with foil, and bake at 375 degrees for 20 minutes. Then, uncover, and sprinkle with remaining cheese. Bake for an additional 10 minutes, uncovered. Yields 4 servings, 2 enchiladas each.
Nutritional Information
Amount per serving
Calories: 502
Calories from fat: 30%
Fat: 16.6g
Saturated fat: 8.4g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 2g
Protein: 47.6g
Carbohydrate: 40g
Fiber: 4.6g
Cholesterol: 114mg
Iron: 3mg
Sodium: 725mg
Calcium: 598mg
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