Cheese and Onion Enchiladas with Tomatillo-Green Chile Sauce

Cheese and Onion Enchiladas with Tomatillo-Green Chile Sauce

adapted from Bon Appétit - July 2001

Cheese and delicious... these enchiladas are moderately spicy. Adjust your heat level by adjusting the amount of poblanos or canned chiles. 

Block cheese that is shredded as needed tends to melt more evenly that pre-shredded due to the stabilizers that are used to prevent it from clumping. 

Don't have Colby Jack, use Monterey jack, cheddar or the pre-shredded Mexican cheese blend. Reduce the WW points by using reduced fat cheese.

Pictured with Easy Baked Chicken Cheese Enchiladas

Makes 2 servings                                                              11 WW pts. / serving

6 oz. tomatillos, husked, rinsed, quartered
1/2 cup + 2 Tbsp. water
1 Tbsp. minced seeded jalapeño chilies
6 garlic cloves
1 1/4 cups chopped scallions, divided
2 poblano peppers, roasted and chopped or 1/4 + 2 Tbsp. canned green chiles
6 large spinach leaves
4 corn tortillas
1 cup shredded Colby Jack cheese
Cooking spray

1. Bring tomatillos, water, jalapenos and garlic to boil in a saucepan; Reduce heat to medium-low, cover and simmer until tomatillos are soft, about 15 minutes.
2. Transfer mixture to blender; add 1 cups of green onions, green chilies, and spinach and puree. 
3. Season the sauce  to taste with salt and pepper; Place sauce in a wide bowl.
4. Preheat oven to 350°F.
5. Coat a baking dish with cooking spray.
6. Dip a tortilla into the sauce;  Top with about 2 Tbsp cheese, and 1 Tbsp green onions.
7. Roll up tortilla; Place seam side down in prepared dish. 
8. Repeat with remaining tortillas, sauce, cheese, and onions.
9. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. 
10. Bake until cheese melts, about 15 minutes.

Enjoy!

Quick & Easy Chicken Enchiladas

Quick & Easy Chicken Enchiladas

adapted from Cooking Light July 2013

If you want to make this even quicker use store chopped vegetables

 Makes 3 servings                        3 WW Blue points / 2 enchiladas

1/2 cup chopped onions

1/2 cup chicken stock

1 1/2 tsp flour

2 1/2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp garlic powder

1/4 tsp. crushed red pepper

1/8 tsp. kosher salt

1 cup tomato sauce

1 1/2 cups shredded cooked chicken (leftover or rotisserie)

1/2 can black beans, drained and rinsed

6 (6-inch) corn tortillas

Cooking spray

3/8 cups of shredded reduced-fat Mexican blend cheese

1/2 cup chopped tomato

3 tsp chopped fresh cilantro

3 Tbsp. fat free sour cream

1. Preheat the broiler to high.
2. Combine onions, chicken stock, flour, chili powder, cumin, garlic powder, crushed red pepper, kosher salt, and tomato sauce in a saucepan. Cook for a couple minutes until thickened. Reserve 3/4 cup of the mixture.
3. Add chicken to the pan and cook until the chicken is heated through.
4. Wrap the corn tortillas in damp paper towels and microwave at HIGH for 15 seconds.
5. Spoon about 1/3 cup of the chicken mixture in the center of each tortilla; roll up.
6. Arrange the enchiladas seam side in a 9"x 9" inch baking pan coated with cooking spray.
7. Top with the reserved 3/4 cup of the tomato mixture and cheese.
8. Broil 3 minutes or until the cheese is melted and the sauce is bubbly.
9. Top enchiladas with tomato and cilantro.
10. Serve with sour cream.

Enjoy!