By Tracey
Lighter Chicken Enchiladas Verdes
slightly adapted from America’s Test Kitchen Healthy Family Cookbook
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 1/2 cups enchilada sauce (recipe below, or you could use store-bought)
- 1 cup (4 oz) crumbled queso fresco or feta cheese
- 1 4-oz can chopped green chiles
- 1/2 cup minced fresh cilantro (I used parsley)
- 12 (6-inch) corn tortillas
- 1 cup (4 oz) shredded cheddar cheese
- lime wedges (for serving)
Directions:
Preheat oven to 450 F.
Pat the chicken dry and season with salt and pepper on both sides. Combine the chicken and the enchilada sauce in a medium skillet and bring to a simmer over medium-low heat (this will take about 10-15 minutes). Once the sauce begins to simmer, flip the chicken, cover the pan and continue to cook until an instant-read thermometer inserted in the chicken registers 160-165 F, about 10-15 minutes.
Transfer the chicken to a plate and shred into bite-sized pieces. In a medium bowl, combine the chicken, 1/2 cup of the enchilada sauce, queso fresco, chiles and cilantro. Season to taste with salt and pepper.
Place 2 tortillas at a time on a microwave safe plate and cover with a damp paper towel. Microwave for 25 seconds, or until the tortillas are soft and pliable. Spoon 1/3 cup of the chicken mixture down the center of each tortilla, and roll tightly. Place seam side-down in a 13×9 baking dish. Repeat with the remaining tortillas and filling.
Pour 1 cup of the enchilada sauce over the enchiladas and sprinkle with the cheddar cheese. Cover the baking dish with foil and bake for 10-12 minutes, or until heated through. Remove the foil and continue baking until the cheese is completely melted, about 3-5 more minutes. Serve with remaining sauce and lime wedges.
Green Enchilada Sauce
Ingredients:
- 3 poblano chiles, stemmed and seeded
- 1 lb tomatillos, husks removed, washed and dried
- 1/4 cup low-sodium chicken broth
- 1 onion, minced
- 2 garlic cloves
- 1/2 cup packed fresh cilantro leaves (I used parsley)
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
1 teaspoon sugar
Directions:
Heat your broiler, and place an oven rack about 6 inches from it. Line a rimmed baking sheet with aluminum foil.
Place the poblanos (skin-side up) and tomatillos on the baking sheet. Spray lightly with nonstick cooking spray. Broil until the vegetables blacken and soften, about 5-10 minutes. Rotate the baking sheet as necessary to cook them evenly.
Transfer the baking sheet to a wire rack and let the veggies cool until you can handle them. Remove the skins from the poblanos (they should slip off easily). Combine the poblanos, tomatillos, chicken broth, onion, garlic, cilantro, lime juice, olive oil and sugar in your food processor. Pulse until the sauce is almost smooth. Season to taste with salt and pepper.
