Enchliadas Suizas

Hands-On Prep: 25 Min
Cook: 55 Min
Serves: 6 (2 enchiladas & 1/8 of sauce)
PointsPlus: 10

Ingredients:
1 lb cooked chicken, shredded
25 fresh tomatillos (about 2 1/2 lbs), husked, rinsed & quartered
1 jalapeno pepper, halved & seeded
2 t. sugar
1/4 t. salt
1/4 t. freshly ground pepper
1 onion, finely chopped
4 garlic cloves, minced
16 (6-inch) corn tortillas (I like La Tortilla Factory from Hannaford's - SO GOOD!)
3/4 c. shredded reduced-fat Monterey Jack cheese
4 T. fat-free sour cream
1/3 c. fresh cilantro, chopped

1.  To prepare the chicken:  Place the chicken in a large deep skillet; add enough water to cover.  Bring to a boil.  Reduce the heat; simmer about 15 minutes.  Remove from the heat.  When cool enough to handle, shred the chicken.

2.  Preheat the oven to 350 F.  Spray a 9X13 inch baking dish with nonstick spray.  Put the tomatillos, jalapeno pepper, sugar, salt & black pepper in a food processor;  pulse until coarsely chopped.

3.  Spray a large nonstick skillet with nonstick spray and set over med8ium heat.  Add the onion and garlic; cook, stirring, until softened, about 5 minutes.  Remove from the heat and stir in the tomatillo mixture.

4.  Dip both sides of 1 tortilla in the tomatillo mixture.  Top with about 1/4 c. of the shredded chicken, 2 t. shredded cheese & 1/4 t. of sour cream.  Fold two opposite sides of the tortilla over.  Place, seam side down, in the baking dish.  Repeat.  Pour the remaining tomatillo mixture over the top.  Sprinkly with the remaining cheese and the cilantro.  (I ended up with 3 tortillas that wouldn't fit, so I just put them in a small baking dish.)

5.  Cover the dish tightly with foil.  Bake 20 minutes, then uncover and back until the edges just begin to brown and the cheese is melted, about 10 minutes.