Tried another weight watchers recipe but tweaked it. Roasted the tomatillos, a jalapeno, half an onion in oven at 450 for about 20 mins, then blended with salt, pep, garlic (from the jar, could roast it too if you use fresh) and cilantro and 1/2 tsp chicken boullion (learned this from my hispanic friends making salsas, don’t skip out on it). I omitted the green onion since I used regular onion. Subbed fat free greek yogurt for the sour cream so that cuts 3 points and I used 3 points more worth of glorious reduced fat cheese! Tip, mix the shredded chicken, cheese and greek yogurt together for easier enchilada assembly. I didn’t think blending the tomatillos raw and leaving them chunky would be good so either roast in oven or boiling those veggies works fine too, you want them soft to make a sauce. 5 POINTS FOR 2 ENCHILADAS!!!!!!!!!
