From Cooking Light, January 1999.

• SALSA VERDE:
• 1 pound tomatillos (about 15)
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1/4 teaspoon salt
• 1 jalapeņo pepper, seeded and chopped
• ENCHILADAS:
• 2 1/2 cups shredded cooked chicken breast
• 1/2 cup shredded asadero cheese or Asiago cheese
• 1/3 cup finely chopped onion
• 1/3 cup minced fresh cilantro
• 1/3 cup fat-free, less-sodium chicken broth
• 1/3 cup fat-free sour cream
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 8 (6-inch) corn tortillas
• cooking spray

1. To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeņo in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher if you like your sauce more rustic and chunky. Heat a large nonstick skillet over medium-high heat. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
2. Preheat oven to 400°.
3. To prepare enchilada filling, combine chicken, cheese, onion, cilantro, broth, sour cream, lime juice, cumin, salt and pepper in a large bowl.
4. Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down the center of each tortilla and roll up. Arrange enchiladas, seam sides down in baking dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated.
5. Serve with additional sour cream, and garnish with sliced jalapeņo, if desired.

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