Healthy Chicken Enchilada Recipe

Hey, Mom....mooooommmmmmmmmmm! Hi! It's your daughter. I write a food blog, which is sort of like Facebook, but it has a thin veneer of "anonymity" and RECIPES! You're on FB now, hopefully stalking your youngest child so you, too, can ask if she's too poor to afford shirts, or if there's another reason she wears nothing but a bathing suit in public.

It's time to graduate to another questionably-healthy internet obsession-culling your list of "favorite blogs." I welcome you to the blogosphere with healthy recipes, complete with WW points already calculated. Surely, you must understand that this is a sacrifice on my part. I have a reputation to uphold. This blog isn't called "Smoked Meat Flavored, Textured Soy Protein Concentrate," it's called Bacon Concentrate. But I love you, so here goes.

Mama, 3 enchiladas is 9 WW points. Add a side of corn with onion and chili powder for 1 point per cup. Everyone else, triple the cheese and spoon on the sour cream--fat calories be damned!

The recipe looks lengthy, but it's not much work and the homemade tomatillo sauce is well worth the trouble--wonderfully tangy with perfect enchilada-sauce texture. Also, you can make the sauce and the chicken ahead and store it in the fridge.

Cooking Light Enchiladas Verdes

Salsa Verde:
1 lb. tomatillos (about 15)
1 1/4 cups fat-free chicken broth
2 jalapenos, seeded and chopped
Salt to Taste

Filling & Construction
1 package corn tortillas
1 package chicken breasts
1 tablespoon dried oregano, divided
2 garlic cloves, minced
8 fresh basil leaves
2/3 cup shredded asadero cheese or Asiago cheese
1/3 cup chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
Juice from half a lime
1/2 teaspoon ground cumin
Salt and Pepper to taste

For Salsa Verde: Discard husks and stems from tomatillos; cut into quarters. Combine ingredients in a saucepan and bring to a boil. Reduce heat, and simmer until tomatillos are tender. Blend salsa verde until smooth, pour back into the saucepan, and simmer until reduced to approx. 3 cups.

For Filling: Preheat oven to 400°. Place chicken breasts on a broiler pan and cover with garlic and herbs. Lightly drizzle chicken with olive oil, and bake until the chicken is done. Cool and shred.

Mix chicken with all the remaining ingredients. Warm tortillas in the microwave or in a skillet on medium heat, no oil. (Non-healthy people, remember what I said about the cheese and sour cream? Well, you can also lightly pan fry the tortillas...Yum! I mean--ick, yuck, Mom. I love health.)

Spread a thin layer of salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Assemble and arrange enchiladas in the pan. Pour salsa verde evenly over enchiladas, reserving some. Sprinkle with a small amount of cheese. (Or alot, you shameful calorie-whores.) Bake at 400° for 10 minutes or until thoroughly heated. Serve with the extra tomatillo sauce and sliced jalapeno peppers.