Chicken Enchiladas with Salsa Verde

Tonight I made the most delicious Chicken Enchiladas, using this recipe from Cooking Light! I also poached for the first time. Let me walk you through the process.

Poach 1 lb. chicken breast in enough liquid to cover the chicken. I kept mine at a very light simmer or less for around 17-18 minutes. I also added a couple teaspoons of sodium-free chicken bouillon for extra flavor (addicted to the stuff!). Clearly I’m not a Poaching-Pro, so feel free to critique my method.

Next I blended together a 7 oz. can of salsa verde, 1 cup chopped onion, 2 minced garlic cloves, and 2 frozen teaspoons of cilantro (sold at Trader Joe’s – so convenient). The recipe calls for 1/4 cup fresh cilantro, but I’m not a cilantro fan, so I just added in a tiny amount.

The next step was the shred the chicken with a fork, and mix in 3 oz. of softened cream cheese and 1/2 cup of the salsa verde mixture. I added about 1/4 cup of the chicken filling to each tortilla.

This recipe uses corn tortillas (different than soft flour tortillas), which I found in the refrigerated section of the grocery store. I moistened the tortillas in a thin layer of boiling water + chicken bouillon, by briefly dipping each side for about 1 second, flipping over and dipping again, flip and dip again, repeating about six times just until the tortilla becomes pliable (be careful and plan to have some spares – if you dip for too long they turn straight to mush – as I learned tonight!)

Next the filled tortillas were rolled up and covered in the remaining salsa mixture.

A sprinkle of chili powder and these guys were ready for a 425 F oven for about 8 minutes. At that point, I removed the enchiladas, sprinkled about 1/2 cup of monterey jack cheese, and returned to the oven for 4-5 minutes until melted. This is less time than the recipe states, but that was all I needed in my oven.

Ummm…wow! These were tasty. I SO loved these! I really recommend this recipe – and it weighs in at 327 calories per serving (2 enchiladas).  The enchiladas were served along side my homemade guacamole and spicy sweet potato chips. I could go on and on about this meal. 🙂

♪♫ Currently listening to: Opiate – Tool.

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