Posted by jamescollier on Jul 31, 2011
This enchilada recipe placed first in one of two healthy cook-off competition hosted by University of California Cooperative Extension Fresno, Food Stamp Nutrition Education Program and the City of Fresno Healthy Lifestyle Fitness Camp. Learn more »
Cook the chicken and shred into thin pieces. Wash peppers & tomatillos; boil until soft. To make green salsa; blend peppers, cilantro, lettuce, boullion and garlic in an electric blender. Pour sauce into a medium sauce pan and bring to a boil. Shred the cheese. Warm the tortillas in a warm pan. Fill each tortilla with chicken, roll and place in a rectangular Pyrex dish. Pour the green sauce over the rolled enchiladas, sprinkle with cheese. Bake in a 400 degree oven until the cheese has completely melted.