Chicken Enchiladas Verde

Wow. This recipe seriously blew my mind. My dad had given me a whole bag of fresh Tomatillo's and I had no clue what to do with them. I then remembered some enchiladas I had somewhere in LA and decided to try and recreate them! This recipe has been tweaked to be even healthier. I don't know the exact nutritional facts but my version comes in right around 400 calories per serving. Not bad for dinner!

Now, I got lucky and was given a lot of the ingredients from the garden at my parent's but nothing in this is really expensive. Tomatillas are frequently $2-$3/lb and you just need 1 lb to make this! You can also buy salsa verde pre-made but I can't tell you how good it is, I've never tried it.

It's really as simple as rough chopping the ingredients and dumping it all in a pot. You will end up blending it in the end. 

Verde Sauce

• 1 LB Tomatillos, washed
• 2 C water
• 2 pinches of salt
• 1 tsp Oregano
• 1/2 tsp Cumin
• 1 tsp Garlic, crushed
• 3 TB chopped Cilantro
• 1 small/medium chopped Onion
• 1 chopped Serrano or Jalapeno Pepper

1. Put all of the ingredients in a pot. Yep, all of them! 
2. Medium boil for 15-20 minutes then blend

Chicken Enchiladas Verde

• corn tortillas
• 1 lb shredded chicken
• 1/2 cup shredded cheese
• 1 C Rice, cooked
• 2 TB low-fat Sour Cream (optional) 
• 1/2 of the Verde Sauce you made

1. Spread cooked rice on the bottom of a rectangular glass pan
2. fill corn tortillas with shredded chicken, roll and place side-by-side
3. Stir Sour cream in with the Verde Sauce.
4. Pour Verde Sauce all over the top, spreading evenly.
5. Top with shredded cheese
6. Bake at 425 degrees for about 20 minutes (until cheese starts to brown.)
7. Cool and serve! We spooned a little of the Verde Sauce on top at the end and of course ate it with Guacamole!