Tastes like chicken right? TheÂ most common food search term is “chicken recipe.” And I thought it was minted pea puree. Â So, I owe you a chicken meal post. Â Five mentions of chicken in first paragraph and my SEO will be through the roof. chicken.
If you are a food-fast person and by being here, I imagine you are, Cooking Light is just about the best resource for getting the good stuff on the table in a reasonable amount of time. Â I’ve made chicken verde enchiladas a few times (I mean how can I get a natural sunlight photo when serving at dinnertime) and it’s a winner, winner chicken dinner. Â Not your soppy enchilada style either, because the filling has intense seasoning flavor provided by small amounts of salsa verde and spices.
You’ll use a few more ingredients here than I know you prefer, but make it in big batches and freeze it (without avocado and sour cream, please). Â Your family will rally and you will have a go-to in a pinch.Â
Some ingredients require a store run – salsa verde, a jalapeno pepper, sour cream, avocado, rotisserie chicken, cilantro, tortillas; then perhaps you have others on-hand such as onion, garlic, stock, flour and seasonings.
One note, CL often recommends rotisserie chicken prepared by your grocer’s deli to cut prep time. Â Although a very worthy crunchtime solution, the chicken from the deli is often basted with fats. Â I prefer a simple poach or roast at home.
The filling is heartier and less saucy, making your enchiladas substantial and filling. Even with sharp cheddar cheese, a serving, 2 enchiladas, is only 400 calories.
Griffin took this photo, insisting my overhead shot was a subpar angle. Â This is what we do before actually eating the food.
chicken verde enchiladas, big taste, little guilt
- preptime: 25 minutes Â Â Â Â Â Â Â Â Â 4 servings
- 3/4 cup prechopped onion
- 3/4 cup unsalted chicken stock
- 1/2 cup salsa verde
- 1/3 cup finely chopped cilantro stems
- 2 tablespoons sliced pickled jalapeÃ±o pepper
- 5 teaspoons all-purpose flour
- 1/2 teaspoon ground cumin
- 2 garlic cloves, thinly sliced
- 8 ounces shredded skinlessÂ boneless rotisserie chicken breast (about 2 cups)
- 3/4 cup chopped tomato
- 3 tablespoons reduced-fat sour cream
- 1 ripe peeled avocado, coarsely mashed
- 8 (6-inch) corn tortillas
- 4 ounces reduced-fat sharp cheddar cheese, shaved
- 2 tablespoons cilantro leaves
- Place oven rack in lower third of oven, and preheat broiler to high.
- Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes.
- Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.
- Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds.
- Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish.
- Spoon 1/3 cup chicken mixture in center of each tortilla; roll up.
- Arrange tortillas, seam sides down, in baking dish.
- Top with cheese.
- Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.
- Prepare steps 1-3 (except without avocado) in advance. Â When you’re ready to serve, heat mixture in the microwave, in increments stirring each time, until the mixutre is hot. Add mashed avocado and proceed with the remaining steps.
- Use store-bought chopped onions and garlic. Â Can also use shredded cheese, but it’s doesn’t melt as well as cheese you shave/thinly slice.
recipe from Cooking Light and provided by your friends at crunchtimefood.com