- Sour cream, chopped tomatoes and fresh cilantro leaves, optional
- Place the tomatillos, onions, jalapenos and garlic in two 15-in. x
- 10-in. x 1-in. baking pans. Drizzle with oil. Bake at 425° for
- 20-25 minutes or until tender and browned. Cool slightly.
- Transfer vegetables and cooking liquid to a food processor. Add the
- cilantro, lime juice, cumin and salt. Cover and pulse until chunky;
- set aside.
- For filling, in a large skillet, saute onion in oil until tender. Add
- garlic and cumin; cook and stir 1 minute longer. Stir in flour until
- blended; gradually add broth. Bring to a boil; cook and stir for 2
- minutes or until thickened. Remove from the heat. Stir in cilantro
- and 1 cup of the tomatillo mixture. Stir in chicken.
- To assemble, spread 1/4 cup tomatillo mixture into two greased 13-in.
- x 9-in. baking dishes. Spread 1 tablespoon tomatillo mixture and 1/2
- cup chicken mixture down the center of each tortilla; sprinkle each
- with 2 tablespoons cheese. Roll up and place seam side down into
- baking dishes. Spoon remaining tomatillo mixture over enchiladas;
- sprinkle with cheese.
- Cover and freeze one dish for up to 3 months. Bake the second dish,
- uncovered, at 350° for 30-35 minutes or until bubbly. Garnish
- with sour cream, tomatoes and cilantro if desired.
- To use frozen enchiladas: Thaw in the refrigerator overnight. Remove
- from the refrigerator 30 minutes before baking. Cover and bake at
- 350° for 40-45 minutes or until bubbly. Yield: 2 dishes (10
- servings each).
Nutritional Facts: 1 enchilada (calculated without optional ingredients) equals 412 calories, 20 g fat (7 g saturated fat), 56 mg cholesterol, 1,044 mg sodium, 34 g carbohydrate, 2 g fiber, 24 g protein.