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Chicken Enchiladas
2 chicken breasts, bone-in, skin removed12 corn tortillas, fresh if possible
Light or fat-free sour cream
1 cup low-fat queso fresco, like Casique
Salt to taste
2 T Chicken bouillon granules (or enough to make 1.5 cups of broth)
Sauce:
20 tomatillos
1 cup of cilantro, including stems
One large white onion
2 cloves garlic
1 1/2 cups chicken broth
1-2 jalapenos, to taste
Directions:
- Boil the chicken in salted water with one half of the onion and one clove garlic, sliced in half. Boil for about 15 minutes, or until chicken is cooked throughout and juices run clear.
- Use a large sauté pan to roast the tomatillos, remaining half onion, and jalapenos on the stovetop over medium-high heat for about 8 minutes per side or until browned on the top and bottom and warm throughout.
- Combine tomatillos, onion, jalapenos in a blender with cilantro, garlic, salt, and chicken broth. Work in batches to blend all ingredients until smooth.
- Pour blended sauce into pan used to roast the vegetables and simmer while completing the remaining steps.
- Shred the chicken and set aside.
- Dip one tortilla in the warm sauce so it is completely covered, and place on plate. Put shredded chicken inside and fold the tortilla over. Top with 2 T additional sauce, 2 T of queso fresco crumbles, and 2 T light sour cream.
- Serve immediately.
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