Mexican that will keep you skinny:Enchiladas Suizas

Cinco de Mayo is a big deal in Arizona, so I thought it would be fun to have some Mexican recipes. The problem with one Mexican meal is it can un-do your diet efforts, this recipe is low in fat with lots of protein. Typically when we want Mexican I substitute low fat cheese & sour cream for their full fat versions, or chicken for beef. This recipe came from Self Magazine. Self is a great source for fitness tips, nutrition & recipes.

1 1/2 lb bone-in chicken breasts, skin removed

2 tsp salt

4 cloves garlic

5 peppercorns

1 lb tomatillos (about 8), husked

2 serrano chiles

1/4 cup loosely packed fresh cilantro

2 tsp vegetable oil

1/4 cup nonfat sour cream

8 corn tortillas (6" each)

1 1/2 oz Monterey Jack cheese, shredded

Place chicken in a large saucepan. Add 6 cups water, 1 tsp of the salt, 2 of the garlic cloves and peppercorns and bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken from liquid. Pull meat from bones and shred; set aside. Place tomatillos and chiles in a medium saucepan. Cover with water and boil over medium-high heat about 8 minutes. Drain, reserving 1/2 cup liquid. Transfer tomatillos and chiles to a blender. Add cilantro and remaining 2 cloves garlic; blend until smooth, adding reserved liquid if necessary. Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add sour cream and remaining 1 tsp salt. Stir about 1 minute. Set aside. Heat oven to 350°. Heat a large skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas; roll up. Spread 1/3 of the sauce in a 9" baking dish. Arrange enchiladas in a layer, seam side down. Cover with remaining sauce; sprinkle with cheese. Bake until cheese starts to brown, about 30 minutes. Serve immediately.