Want a lighter, healthier version of the cheesy, crunchy, saucy Mexican favorite you love? Convert the main filling (and source of protein) from cheese to chicken for a healthier, more satisfying version of enchiladas.
- 2 pounds boneless skinless Smart Chicken breasts
- 2 cups shredded pepper jack cheese
- 1 (28-ounce) can green enchilada sauce
- 16 whole-wheat tortillas
- 1 (12-ounce) jar tomatillo verde sauce
- 1 cup 2% shredded mozzarella cheese
- 1 cup shredded lettuce
- 1 cup chopped tomatoes
- ½ cup chopped fresh cilantro
In a medium saucepan, cover chicken with water and bring to a boil. Lower the heat, cover, and let simmer. Poach the chicken for 20 minutes. Remove pan from heat and transfer the chicken to a cutting board and let cool. Shred the chicken into bite-size pieces and set aside.
Spoon ½ cup of the green enchilada sauce into a 13- by 9-inch baking dish and set aside.
In a bowl, combine the remaining enchilada sauce, pepper jack cheese, and shredded chicken. Spoon 1/3 cup of the mixture down the middle of each tortilla; roll the tortillas and place seam-side down in a baking dish. (This recipe will fill 2 13- by 9-inch baking dishes.) Top the enchiladas with tomatillo verde sauce and mozzarella cheese.
Bake at 350°F for 30 minutes. Garnish with lettuce, tomato, and cilantro.