10 tomatillos, peeled and halved
1 jalapeno pepper, chopped
1 onion, sliced
2 tablespoons olive oil
2 cups fat-free sour cream
1 bunch cilantro, stem removed and chopped
1/4 cup salt-free or low-sodium chicken broth
Salt and pepper to taste
1 rotisserie chicken (about 2 1/2 pounds), skinned and bones removed, shredded
1/3 pound Monterey Jack cheese, grated and divided
16 corn tortillas
2 limes, cut into wedges
1. Place the tomatillo halves, jalapeno pepper pieces and onion slices on large baking pan; sprinkle with olive oil. Place in 400-degree oven and roast for 15 minutes, until beginning to brown. Remove from oven; reduce temperature to 350 degrees.
2. Place roasted ingredients into food processor. Add the sour cream, cilantro and chicken broth; whirl until smooth; season with salt and pepper. Set aside.
3. Place the chicken, 1/2 of grated cheese and 1 1/2 cups of the tomatillo sauce in a large bowl; stir to combine, then set aside.
4. Place tortillas, one at a time, in a heavy skillet just to warm and soften, about 20 seconds each. Spoon 2 heaping tablespoons of the chicken mixture into the center of each tortilla and roll up.
5. Lay filled tortillas, side by side, in a 9×13-inch glass baking dish. Spoon the remaining sauce on top. Sprinkle with remaining cheese and bake about 15 minutes, until bubbling. Serve hot with lime wedges.
Yields 8 servings
Calories 678, Total Fat 40g, Cholesterol 193mg, Carbohydrate 36g, Protein 45g, Sodium 358mg