Salsa verde:
1 lb. tomatillos (about 15)
1 1/4 C. fat-free, less-sodium chicken broth
1/4 tsp. salt
1 jalapeño pepper, seeded and chopped

Filling:
2 1/2 C. shredded cooked Chicken (about 12 oz.)
1/2 C. (2 oz.) shredded asadero cheese or Asiago cheese
1/3 C. finely chopped onion
1/3 C. minced fresh cilantro
1/3 C. fat-free, less-sodium chicken broth
1/3 C. fat-free sour cream
1 T. fresh lime juice
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. black pepper

Remaining ingredients:
Cooking spray
8 (6-inch) corn tortillas
1/4 C. fat-free sour cream
Sliced jalapeño pepper (optional)

To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 C. broth, 1/4 tsp. salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 C. (about 1 minute). Preheat oven to 400°. To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 C. salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 C. chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeño, if desired.

Yield: 4 servings
Serving size: 2 enchiladas and 1 T. sour cream

Calories: 386
Fat: 11.5g
Fiber: 4.8g