POULTRY RECIPES

Using Pre-cooked Chicken or Turkey

Salsa Verde

• 8-10 tomatillos

• ¼ medium onion

• 2 cloves of garlic

• 1 jalapeño pepper (optional)

• Water

• ½ cup light cream

• ¼ cup low sodium broth

• ¼ bunch cilantro

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

1. Filling - Place the cooked, shredded chicken, salt, spices and broth in a bowl and toss until mixed well. Set aside.

2. Salsa Verde – Place the tomatillos, garlic, onion, and jalapeño in a medium saucepan, and add water to just cover. Bring to a boil and boil for 7 minutes. Allow to cool and use a slotted spoon to place the vegetables in a blender or food processor.

3. Blend the boiled vegetables with the cilantro, light cream and ¼ cup of broth. Pour sauce back into the saucepan over medium high temperature and simmer for 5 minutes. Season with ¼ teaspoon salt and ¼ teaspoon pepper.

4. Preheat oven to 400° and coat an 8 x 8-inch baking dish with cooking spray.

5. Enchiladas – Heat the tortillas in the microwave or in a dry skillet on the stove top. Remove from heat. Coat one side of each tortilla with the salsa verde. Top the salsa with the seasoned chicken, roll the tortilla and place in the prepared baking dish. When all the tortillas are rolled and in the baking dish, cover them with the remaining salsa verde and sprinkle with the cheese. Bake for 15-20 minutes. Top with cilantro and onion if desired. Serve hot.

Nutrition

Calories 190

Total Fat 8 g

Saturated Fat 3 g

Monounsaturated Fat 2 g

Polyunsaturated Fat 1 g

Trans Fat 0 g

Cholesterol 52 mg

Sodium 215 mg

Total Carbs 16 g

Dietary Fiber 1 g

Sugars 3 g

Protein 15 g

Potassium 445 mg