Chicken, Chili & Cheese Enchiladas

1 TBSP veg oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeno chili, seeded and minced
4 cups cooked, shredded skinless chicken (rotisserie chicken would work well)
2 cups coarsely shredded sharp cheddar
1 16oz. jar salsa verde
1 4oz. can diced mild green chilies, drained
1 1/2 cups low-sodium chicken broth
16- 5 1/2 in corn tortillas
1/2 cup finely chopped cilantro

Preheat oven to 375. Mist a 9x13 baking dish with cooking spray. Warm oil in a medium skillet over medium heat. Add onion and cook, stirring until softened but not browned, 5 minutes. Add garlic and jalapeno and cook 2 minutes longer, stirring often. Remove from heat and let cool slightly.
In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green chilies. Stir until well combined.
Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. Spoon 2 Tbsp. of chicken mix down center of tortilla. Roll tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling. Pour remaining salsa over top of enchilades, spreading to coat. Sprinkle remaining cheese over top.
Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20 minutes. Sprinkle with cilantro just before serving.

Per Serving:
346 cal
14g fat
90 mg chol.
3g fiber
32g pro.
22g carb.
678mg sod

Serves 8