Chicken Enchiladas - cooking recipe

Ingredients

1 medium onion
3 cloves garlic, minced
2 tsp. canola oil
1 stalk celery, chopped
6 green tomatillos, husked and finely chopped
1/2 c. defatted sodium-reduced chicken broth
1/2 c. chopped fresh cilantro
1 1/4 lb. boneless and skinless chicken breasts, poached
2 Tbsp. nonfat plain yogurt
8 corn tortillas, warmed in microwave oven for 10 seconds
1 1/2 to 2 c. canned red enchilada sauce
3 Tbsp. finely shredded part-skim Mozzarella cheese
2/3 c. nonfat plain yogurt, mixed with 2 Tbsp. light style sour cream and chopped green onion (for garnish)

Preparation

Saute the onion and garlic in the oil in a 1-quart nonstick saucepan for 3 minutes.
Add the celery, tomatillos, chicken broth and cilantro.
Simmer for 10 minutes.
Shred the chicken breasts and add with the yogurt to the tomatillo sauce.
Lay a tortilla flat and place 1/2 cup of the chicken mixture along the center. Fold over the ends to cover the mixture and place, seam side down, in a 13 x 9 x 2-inch casserole that has a thin layer of enchilada sauce on the bottom.
Repeat with the remaining tortillas.
Cover with enchilada sauce.
Sprinkle with shredded Mozzarella cheese and bake in a preheated 350\u00b0 oven for 20 to 25 minutes.
To serve, garnish with the yogurt mixture topped with chopped green onions. Serves 4. Two enchiladas equals one serving.