Nutrition per serving may change if servings are adjusted.
2 (11 ounce) cans whole tomatillos, drained
2 cups diced white onion, divided
¾ cup packed fresh cilantro
2 small cloves garlic
1 serrano or jalapeño chile, chopped and seeded if desired
2 tablespoons lime juice
1½ teaspoons ground cumin
16 (5 to 6 inch) corn tortillas
4 cups frozen diced potatoes
2 cups shredded Mexican blend cheese, divided
Preheat oven to 425°F.
Combine tomatillos, 1 cup onion, cilantro, garlic, chile, lime juice and cumin in a blender; puree on high until smooth, about 1 minute.
Spread ½ cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1 cup potatoes, ½ cup cheese and ¼ cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, potatoes and onion. Spread the remaining sauce on top.
Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining ½ cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.
To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.
300 calories;10 g fat(5 g sat); 8 g fiber; 43 g carbohydrates; 12 g protein; 25 mcg folate; 27 mg cholesterol; 6 g sugars; 0 g added sugars; 1,244 IU vitamin A; 11 mg vitamin C; 275 mg calcium; 3 mg iron; 471 mg sodium; 627 mg potassium
Calcium (28% daily value), Vitamin A (25% dv)
Carbohydrate Servings: 3
Exchanges: 2 vegetable, 2 starch, 1 high-fat protein