Chicken Enchiladas

• 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)

1. Saute the onion and garlic in the oil in a 1-quart nonstick saucepan for 3 minutes.
2. Add the celery, tomatillos, chicken broth and cilantro.
3. Simmer for 10 minutes.
4. Shred the chicken breasts and add with the yogurt to the tomatillo sauce.
5. 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.
6. Repeat with the remaining tortillas.
7. Cover with enchilada sauce.
8. Sprinkle with shredded Mozzarella cheese and bake in a preheated 350u0b0 oven for 20 to 25 minutes.
9. To serve, garnish with the yogurt mixture topped with chopped green onions. Serves 4. Two enchiladas equals one serving.

onion, garlic, canola oil, celery, green tomatillos, chicken broth, fresh cilantro, chicken breasts, nonfat plain yogurt, corn tortillas, enchilada sauce, mozzarella cheese, nonfat plain yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227856 (may not work)