Cooking Light Enchiladas Verdes Recipes

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ENCHILADAS VERDES



Enchiladas Verdes image

I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 9

Number Of Ingredients 12

2 cloves garlic
3 serrano peppers
2 ¼ pounds small green tomatillos, husks removed
1 cup vegetable oil for frying
9 corn tortillas
3 cups water
4 teaspoons chicken bouillon granules
½ store-bought rotisserie chicken, meat removed and shredded
¼ head iceberg lettuce, shredded
1 cup cilantro leaves
1 (8 ounce) container Mexican crema, crema fresca
1 cup grated cotija cheese

Steps:

  • Cover a large griddle with aluminum foil and preheat to medium-high.
  • Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
  • Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
  • Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
  • Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 20.8 g, Cholesterol 69.6 mg, Fat 20.9 g, Fiber 4.2 g, Protein 11.6 g, SaturatedFat 10.3 g, Sodium 222.3 mg, Sugar 6 g

ROASTED CHILI VERDE CHICKEN ENCHILADAS



Roasted Chili Verde Chicken Enchiladas image

Signature flavor profiles abound in these freezer-friendly enchiladas. Skip red enchilada sauce in favor of homemade chili verde in this Mexican classic. Tangy tomatillos and roasted poblano chiles build the savory backbone, while fresh cilantro adds a wealth of bright, fresh flavor. Smothered in sauce and blanketed with gooey, melted cheese, your family will never know they're enjoying a lightened meal. The heat level of poblanos can range from mild to spicy. Removing the seeds lessens the kick. Top your enchiladas with a dollop of Greek yogurt and fresh cilantro garnish for the ultimate cooling counterpoint.

Provided by Deb Wise

Time 1h30m

Yield Serves 8 (serving size: 2 enchiladas)

Number Of Ingredients 15

Cooking spray
2 pounds tomatillos, husks removed
4 poblano chiles, halved lengthwise, ribs and seeds removed
1 large yellow onion, quartered
6 garlic cloves
1 cup firmly packed fresh cilantro leaves and stems
2 teaspoons ground cumin
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons olive oil
8 bone-in, skinless chicken thighs (about 4 lb.)
16 (6-in.) corn tortillas
6 ounces reduced-fat Mexican blend cheese, shredded (about 1 1/2 cups)
1/2 cup plain 2% reduced-fat Greek yogurt
1/2 cup chopped fresh cilantro

Steps:

  • Preheat broiler with oven rack 6 inches from heat. Coat a rimmed baking sheet with cooking spray. Place tomatillos, poblanos, onion, and garlic on prepared baking sheet. Broil for 12 minutes, turning vegetables after 6 minutes, until well charred. Let stand 5 minutes. Scrape mixture and any accumulated juices into a blender. Add cilantro leaves and stems, cumin, and 1/2 teaspoon each salt and black pepper; process until smooth.
  • Heat oil in a Dutch oven over medium-high. Sprinkle chicken with remaining 1/2 teaspoon each salt and black pepper. Place chicken in a single layer in Dutch oven, meaty sides down. Cook until browned, 5 to 6 minutes. Transfer to a plate.
  • Pour tomatillo mixture into Dutch oven. Bring to a boil over medium-high. Cook until sauce thickens slightly, 3 to 5 minutes. Return chicken to Dutch oven; reduce heat to medium-low; simmer until a thermometer inserted in thickest portion registers 165°F, 12 to 15 minutes. Place chicken on a plate; let stand 5 minutes. Set aside 2 cups tomatillo mixture. Shred chicken and return to Dutch oven; discard bones. Toss meat to coat.
  • Preheat oven to 350°F. Coat 2 (11- x 7-inch) baking dishes with cooking spray. Spread 1/4 cup reserved tomatillo mixture in the bottom of each dish. Spoon 1/4 cup chicken mixture into each tortilla; fold into thirds, and arrange in dishes (8 enchiladas in each). Spread 3/4 cup reserved tomatillo mixture over enchiladas in each dish. Sprinkle each with 3/4 cup cheese. Coat 2 pieces of aluminum foil with cooking spray, and cover each dish. Follow freezing directions, or continue to step 5.
  • Bake at 350°F for 15 minutes, until heated through. Remove foil. Increase heat to broil. Broil for 1 to 2 minutes, until cheese is golden and bubbly. Top each serving with 1 tablespoon yogurt and 1 tablespoon chopped cilantro.
  • How-To FREEZE: Cover dish with heavy-duty aluminum foil or an airtight lid. Freeze up to 2 months. THAW: Remove foil; reserve. Place dish in microwave. Microwave on MEDIUM for 20 minutes, until thawed. REHEAT: Cover dish with reserved foil. Bake at 350°F for 30 minutes, until cheese is melted and a thermometer inserted in center registers 160°F. Remove foil during last 5 minutes.

Nutrition Facts : Calories 379, Carbohydrate 44 g, Cholesterol 79 mg, Fat 13.7 g, Fiber 7 g, Protein 25 g, SaturatedFat 3.8 g, Sodium 497 mg, Sugar 8 g

COOKING LIGHT ENCHILADAS VERDES



Cooking Light Enchiladas Verdes image

Lighter version of a favorite, easy to put together. Asadero cheese is readily available here in Arizona, but if you can't find it substitute asiago or a similar cheese. You can also use already prepared salsa verde for quicker prep time. I used leftover meat from store bought rotisserie chicken

Provided by AZRT8871

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb tomatillo (about 15)
1 1/4 cups chicken broth, fat free and reduced sodium
1/4 teaspoon salt
1 jalapeno pepper, seeded and chopped
2 1/2 cups bone in chicken breasts, roasted and shredded (about 12 ounces)
1/2 cup shredded asadero cheese or 1/2 cup asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup chicken broth, fat free and reduced sodium
1/3 cup nonfat sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
cooking spray
8 (6 inch) corn tortillas
1/4 cup nonfat sour cream
sliced jalapeno pepper (optional)

Steps:

  • Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
  • To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
  • Preheat oven to 400°.
  • To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.
  • Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture downcenter of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeño, if desired.

Nutrition Facts : Calories 236, Fat 8, SaturatedFat 3.8, Cholesterol 20.7, Sodium 741.1, Carbohydrate 32, Fiber 5, Sugar 9, Protein 11

ENCHILADAS VERDES



Enchiladas Verdes image

If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket) for this recipe. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.

Provided by Food Network

Categories     main-dish

Yield 4 servings (serving size: 2 en

Number Of Ingredients 19

2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces)
1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Salsa verde, recipe follows
Nonstick cooking spray
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
Sliced jalapeno pepper (optional)
1 pound tomatillos (about 15)
1 1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeno pepper, seeded and chopped

Steps:

  • Preheat oven to 400 degrees.
  • To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
  • To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).

Nutrition Facts : Calories 386, Fat 11.5 grams, SaturatedFat 3.9 grams, Cholesterol 86 milligrams, Sodium 841 milligrams, Carbohydrate 38.9 grams, Fiber 4.8 grams, Protein 36.5 grams

LIGHT CHICKEN ENCHILADAS



Light Chicken Enchiladas image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing
1 to 2 jalapeno peppers, seeded and sliced
3 cloves garlic, smashed
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
1 medium white onion, minced
1/2 pound skinless, boneless chicken breast, halved lengthwise
Kosher salt
3 to 4 tomatoes (about 1 1/2 pounds), cored and roughly chopped
1/2 teaspoon ground allspice
8 corn tortillas
1 1/2 cups shredded muenster cheese (about 6 ounces)
1 cup mixed fresh parsley and cilantro, chopped

Steps:

  • Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
  • Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
  • Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
  • Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
  • Per serving: Calories 452; Fat 23 g (Saturated 9 g); Cholesterol 74 mg; Sodium 852 mg; Carbohydrate 35 g; Fiber 4 g; Protein 27 g

CHICKEN ENCHILADAS WITH SALSA VERDE



Chicken Enchiladas With Salsa Verde image

Don't let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you'll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly - a task that grows markedly easier each time you do it.

Provided by Sam Sifton

Categories     weekday, weeknight, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds bone-in chicken thighs or breasts, or a mixture
1 small white onion, cut in half
4 cloves of garlic
1 tablespoon kosher salt
1 pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can't find fresh)
1 small white onion, peeled and chopped
1 clove of garlic, peeled and chopped
2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
Salt to taste
1/2 cup neutral oil, like canola
12 yellow corn tortillas
1 cup crumbled queso fresco or cotija cheese
1 cup Mexican crema, or use crème fraîche or sour cream
1 medium-size white onion, peeled and chopped (optional)

Steps:

  • Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
  • Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
  • Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
  • Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
  • Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.

Nutrition Facts : @context http, Calories 770, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 883 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN ENCHILADAS VERDES



Chicken Enchiladas Verdes image

My favorite way to make enchiladas...creamy, mild and delicious. Fire lovers can add hot sauce to the finished product.

Provided by Geema

Categories     Poultry

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 20

4 chicken breast halves
3 cups chicken broth
1 carrot, coarsely chopped
2 garlic cloves
1/2 onion
1 bay leaf
4 parsley sprigs
3 tablespoons butter
9 small tortillas
3 tablespoons flour
1 tablespoon oil
1 onion, chopped
1 bunch spinach, chopped
1 bunch cilantro, chopped
3/4 cup sour cream
3 green onions, sliced thin
1 (4 ounce) can green chilies, drained
3/4 lb monterey jack cheese, grated
sour cream
5 tablespoons olive oil

Steps:

  • FOR FILLING:.
  • Place chicken and broth in large saucepan.
  • Add carrot, onion, garlic, parsley and bay leaf. Bring to boil.
  • Cover and simmer 5 minutes at very low heat.
  • Turn off heat and let stand until chicken is cooked through, about 40 minutes.
  • Remove chicken from broth and cool slightly.
  • Strain cooking liquid.
  • Return to saucepan and boil until reduced to 1 1/2 cups.
  • Skin and bone chicken; shred meat and place in medium bowl. Chill.
  • FOR SAUCE:.
  • Melt butter in heavy medium saucepan over low heat.
  • Add flour and cook until light brown, stirring frequently, about 5 minutes.
  • Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally.
  • Add spinach and stir until wilted, about 2 minutes.
  • Transfer to processor.
  • Add sauce, sour cream, onions, cilantro and can of chilies. Puree until smooth.
  • Season with salt and pepper.
  • Preheat oven to 400°F.
  • Butter a 9x13 baking dish.
  • Spread 1/2 cup sauce over the bottom.
  • Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese.
  • Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat.
  • Add 1 tortilla and cook until softened, about 5 seconds.
  • Drain and repeat with rest of tortillas.
  • Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish.
  • Bake enchiladas about 10-15 minutes. Add remaining cheese on top and bake 5 minutes more.
  • Serve with more sour cream and a sprinkling of cilantro.

Nutrition Facts : Calories 817.6, Fat 53.4, SaturatedFat 22.9, Cholesterol 109.5, Sodium 1270.2, Carbohydrate 49.2, Fiber 4.8, Sugar 5.1, Protein 36.2

CHICKEN ENCHILADAS VERDES



Chicken Enchiladas Verdes image

A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.

Provided by WiGal

Categories     Chicken

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 10

4 cups cooked chicken, 1 rotisserie chicken
24 ounces salsa verde, DIVIDED
8 ounces monterey jack cheese, shredded DIVIDED
1/2 cup fresh cilantro, DIVIDED chopped
salt, to taste
1/8 teaspoon pepper
16 six inch corn tortillas
1 onion, halved and sliced thin (optional)
sour cream, to serve with
guacamole, to serve with

Steps:

  • Shred chicken.
  • Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
  • Preheat oven to 400 degrees F.
  • Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
  • Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
  • Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
  • Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
  • Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
  • Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
  • Serve with remaining salsa, sour cream, and guacamole.
  • Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3

SHREDDED CHICKEN ENCHILADAS WITH SALSA VERDE



Shredded Chicken Enchiladas with Salsa Verde image

Using fresh ingredients gives you a great result on this wonderful, Mexican-inspired dish of shredded chicken enchiladas!

Provided by Scott Saylor

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 35m

Yield 8

Number Of Ingredients 15

¾ cup chopped onion
¾ cup chicken stock
½ cup green salsa (salsa verde)
⅓ cup chopped fresh cilantro
2 tablespoons pickled jalapeno pepper slices
5 teaspoons all-purpose flour
½ teaspoon ground cumin
2 cloves garlic, minced
8 ounces shredded cooked chicken
¾ cup chopped tomato
1 medium avocado, mashed
3 tablespoons sour cream
8 (8 inch) corn tortillas
½ (8 ounce) package shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

Steps:

  • Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.
  • Place an oven rack in the lower third of the oven. Preheat the broiler.
  • Microwave tortillas until warmed, about 30 seconds.
  • Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.
  • Broil in the preheated oven until properly melted and browned, about 3 minutes.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 21 g, Cholesterol 38.1 mg, Fat 12.6 g, Fiber 4.2 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 275.8 mg, Sugar 2.3 g

ENCHILADAS VERDES LITE (GREEN CHICKEN ENCHILADAS)



Enchiladas Verdes Lite (Green Chicken Enchiladas) image

This is coming from memory, but it was originally found in a cooking light cookbook. It was always a favorite when I made it. This is also a double recipe if I remember correctly.

Provided by Nooney

Categories     Chicken Breast

Time 25m

Yield 20 enchiladas, 10 serving(s)

Number Of Ingredients 7

3 chicken breasts, cooked and shredded
2 (16 ounce) jars green chili salsa
cilantro, chopped
fresh lemon juice
3 -4 garlic cloves
2 (8 ounce) bags part-skim mozzarella cheese
20 reduced-fat tortillas

Steps:

  • Preheat oven to 350°F.
  • In a blender or food processor, add salsa, cilantro and lemon juice to taste, and peeled garlic cloves. Mix until garlic is well chopped and blended into mixture.
  • In a bowl, blend half the salsa mixture, shredded chicken, and half the mozzarella.
  • Spoon equal amounts of chicken mixture into each tortilla, roll, and place in a large baking dish.
  • Top with the remainder of the salsa mixture and sprinkle with the remainder of the cheese.
  • Heat in oven until warm or until salsa and cheese are bubbly.

Nutrition Facts : Calories 218.2, Fat 11.4, SaturatedFat 5.8, Cholesterol 56.9, Sodium 905.1, Carbohydrate 7.8, Fiber 1.6, Sugar 3.6, Protein 21.7

ENCHILADAS VERDES



Enchiladas Verdes image

After watching this episode of America's Test Kitchen, I had to make this! I used canned tomatillos and poblano chiles (28 oz. can) and it tasted wonderful! So fresh and delicious! I didn't think it was too spicy, even using Pepper Jack cheese. Here are the comments from their original recipe: "You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling to ensure even cooking and charring. If you can't find poblanos, substitute 4 large jalapeño chiles (with seeds and ribs removed). To increase the spiciness of the sauce, reserve some of the chiles' ribs and seeds and add them to the food processor."

Provided by Pismo

Categories     Chicken

Time 1h15m

Yield 8-12 enchiladas, 4-6 serving(s)

Number Of Ingredients 17

4 teaspoons vegetable oil
1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, minced (about 1 tablespoon)
1/2 teaspoon ground cumin
1 1/2 cups low sodium chicken broth
1 lb boneless skinless chicken breast (2 to 3 breasts)
1 1/2 lbs tomatillos, husks and stems removed, rinsed well and dried (16 to 20 medium)
3 medium poblano chiles, halved lengthwise, stemmed, and seeded (I used a 28 oz. can)
1 -2 1/2 teaspoon sugar
table salt
ground black pepper
1/2 cup coarsely chopped fresh cilantro leaves
8 ounces monterey jack pepper cheese (2 cups, I used 12 oz. or about 3 cups) or 8 ounces monterey jack cheese, grated (2 cups, I used 12 oz. or about 3 cups)
12 (6 inch) corn tortillas (I used 8 8-inch flour tortillas)
2 medium scallions, sliced thin
thinly sliced radish
sour cream

Steps:

  • Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
  • Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds.
  • Decrease heat to low and stir in broth.
  • Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking.
  • Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes.
  • Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
  • If using fresh tomatillos and poblano chiles adjust oven racks to middle and highest positions and heat broiler (if using canned, skip to step 11 ).
  • Toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
  • Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking.
  • Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact).
  • Transfer tomatillos and chiles to food processor.
  • Set oven temperature to 350 degrees.
  • Discard foil from baking sheet and set baking sheet aside for warming tortillas.
  • Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses.
  • Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
  • Set sauce aside (you should have about 3 cups).
  • When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces.
  • Combine chicken with cilantro and 1 1/2 cups cheese; season with salt.
  • Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
  • Place tortillas on 2 baking sheets; spray both sides of tortillas lightly with cooking spray.
  • Bake until tortillas are soft and pliable, 2 to 4 minutes.
  • Increase oven temperature to 450 degrees.
  • Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
  • Roll each tortilla tightly and place in baking dish, seam-side down.
  • Pour remaining tomatillo sauce over top of enchiladas; use back of spoon to spread sauce so that it coats top of each tortilla.
  • Sprinkle with remaining cheese and cover baking dish with foil.
  • Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
  • Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.

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Calories 386 per serving
Servings 4
  • To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
  • To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.
  • Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture downcenter of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeño, if desired.


LIGHT CHICKEN-VERDE ENCHILADAS RECIPE WITH COTTAGE CHEESE
Heat the oven to 375 degrees. Spray a 9-inch baking dish with nonstick spray. Layer 6 of the tortilla halves in the bottom of a casserole dish, overlapping as necessary. Spread half of the cottage cheese mixture over the tortillas; top with half of the chicken, half of the diced green chilies, half of the Cheddar cheese, and one-third of the ...
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Set aside. 2. In a sauce pan, add tomatillo, onion, jalapeno with 3/4 cup of water. Bring to boil, then cover and boil until tomatillo are cooked (These with be olive green in color when ready.) About 8-10 minutes. 3. Transfer cooked tomatillo and onion mixture to …
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Chicken and Spinach Enchiladas - Healthy Ideas Place great healthyideasplace.com. Preheat oven to 350° F. Spray a 9 x 13 pan and 8 x 8 pan with non-stick pan spray. In a large bowl mix together the shredded chicken, chopped onion, spinach, 2 Tbsp. cilantro, and shredded Monterey Jack cheese, reserving about 2 c. for the topping. Heat 2 Tbsp. olive oil over medium heat.
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COOKING LIGHT CHICKEN ENCHILADAS RECIPES ALL YOU NEED IS …
The heat level of poblanos can range from mild to spicy. Removing the seeds lessens the kick. Top your enchiladas with a dollop of Greek yogurt and fresh cilantro garnish for the ultimate cooling counterpoint. Provided by Deb Wise. Total Time 90 minutes. Yield Serves 8 (serving size: 2 enchiladas) Number Of Ingredients 15
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Instead, we made a sauce by cooking two percent reduced-fat milk with flour to maintain some of the richness while trimming 28 grams of fat (and 102 milligrams of cholesterol) per portion. To compensate for the reduced amount of fat-and flavor-we added just a touch of salt to the sauce. And since regular flour tortillas can contain nearly three ...
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Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture. Step 3. Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels.
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2019-04-17 Add chicken, half of the cheese, and a 1/2 cup of tomatillo sauce to a bowl. Mix to combine. Next, add a thin layer of tomatillo (verde) sauce to the casserole dish. Set both aside until ready to use. To warm the tortillas for rolling, stack 6 tortillas in the center of a damp paper towel, and microwave for 1 minute.
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2009-04-29 Topping: We topped the casserole with one-fourth the original amount of cheese and employed a sharp reduced-fat cheddar to trim 97 calories, 8.3 grams of fat (5.2 grams saturated), and 134 milligrams of sodium per serving. Sour cream: In place of 2 cups of the full-fat sour cream, we used a combination of 1 2/3 cups low-fat plain yogurt and 1/3 ...
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Directions. Preheat oven to 425°. Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish ...
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2021-11-29 My daughter has the best sour cream and cream cheese chicken enchiladas recipe i’ve ever tried. Salsa verde which is also called tomatillo salsa. Gema is right, light on the cream and cheese brings the flavors of the sauce out. I did resist the temptation to bake these as that’s what i’m used to. Modify the spiciness with the intensity of ...
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