Tastes like chicken right? The most common food search term is “chicken recipe.” And I thought it was minted pea puree. So, I owe you a chicken meal post. 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. 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. 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). Your family will rally and you will have a go-to in a pinch.
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. Although a very worthy crunchtime solution, the chicken from the deli is often basted with fats. 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. This is what we do before actually eating the food.
chicken verde enchiladas, big taste, little guilt
- preptime: 25 minutes 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 jalapeño pepper
- 5 teaspoons all-purpose flour
- 1/2 teaspoon ground cumin
- 2 garlic cloves, thinly sliced
- 8 ounces shredded skinless 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. 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. 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