this is from Self Magazine-Roberto Santibaņez, culinary director at Rosa Mexicano in Atlanta-changes I made in red

1 1/2 lb bone-in chicken breasts, skin removed-used 3 boneless breast and it made 6 good size enchiladas
2 tsp salt
4 cloves garlic
5 peppercorns
1 lb tomatillos (about 8), husked-used about 12
2 serrano chiles-used 3 jalapenos, cut off stems but did not deseed
1/4 cup loosely packed fresh cilantro
2 tsp vegetable oil
1/4 cup nonfat sour cream-used nonfat plain yogurt
8 corn tortillas (6" each)-used 6 WW tortillas
1 1/2 oz Monterey Jack cheese, shredded-used half monteray jack/half mozzarella

Place chicken in a large saucepan. Add 6 cups water, 1 tsp salt, 2 garlic cloves and peppercorns. Boil. Reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken. Pull meat from bones; shred; set aside. Place tomatillos and chiles in a saucepan; cover with water; boil over medium-high heat 8 minutes. Drain, reserving 1/2 cup liquid. Transfer to a blender; add remaining 2 cloves garlic and cilantro; blend until smooth, adding 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 remaining 1 tsp salt and sour cream. Stir about 1 minute. Set aside. Heat oven to 350°. Heat a skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas;I didn't do this but think it would help enhance-mix something into the chicken maybe cream cheese or instead of the shredded cheese on top put it inside, roll up. Spread 1/3 sauce in a 9" baking dish. Arrange enchiladas in 1 layer, seam side down. Cover with rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown. Serve immediately. SPICY AND YUMMY!!

The skinny 406 calories per 2 enchiladas, 11.8 g fat (3.5 g saturated), 5.7 g fiber, 34 g carbs, 40 g protein