Chicken Verde Enchiladas

A lower-calorie version of a Mexican favorite (400 calories for two enchiladas), I found this recipe from May 2014 in Cooking Light. Although it has more than a dozen ingredients, it’s not a complicated recipe. It does involve a bit of chopping, so be forewarned:). Use a store-bought rotisserie chicken to provide the 8 oz of chicken you’ll need to prepare this dinner and have lots of chicken left over for a meal another day.

Save time and get your chopping done upfront: onion, tomatoes and cilantro stems.

Here is what you'll need to prepare the chicken verde enchiladas
Here is what you’ll need to prepare the chicken verde enchiladas.

Ingredients:

3/4 cup chopped onion (either white or yellow onions are fine.)

3/4 cup unsalted chicken stock

1/2 cup store-bought salsa verde

1/3 cup finely chopped cilantro stems (Full Disclosure No. 1: 1/3 of a cup of stems is a lot, and I ended up with about 1/6 of a cup and did not feel one ounce of guilt. Pull the cilantro leaves from the stems and reserve because you.ll need the leaves later as garnish for the finished dish.)

1 Tbs sliced pickled jalapeno peppers (Full Disclosure No. 2: As I’m not a fan of jalapeno peppers, and have never tried pickled jalapeno peppers, I omit this ingredient when I make the recipe, and I don’t miss it. If you like heat, then by all means, add it in.)

5 tsp all-purpose flour

1/2 tsp ground cumin

2 garlic cloves, thinly sliced

8 oz shredded skinless boneless rotisserie chicken breast (about 2 cups)

3/4 cup chopped tomatoes

3 Tbs reduced-fat sour cream

1 ripe peeled avocado, coarsely mashed

8 (six-inch) corn tortillas

4 oz reduced-fat shredded sharp cheddar cheese

2 Tbs cilantro leaves

Preparation:

Place oven rack in lower third of your oven and preheat broiler to high.

Prepare your chopped onions, tomatoes and cilantro stems.

About 3/4 cup each chopped onion and tomato.
About 3/4 cup each chopped onion and tomato.
Like I said, I was content to produce about one-sixth of a cup of cilantro stems instead of one third.
Like I said, I was content to produce about one-sixth of a cup of cilantro stems instead of one third.

Combine first eight ingredients (or seven if you want to be jalapeno free) in a sauce pan on the stove top on medium heat, stopping before you get to the chicken.

here is the measured chicken broth waiting to go into the sauce pan.
Here is the measured chicken broth waiting to go into the sauce pan.
The salsa verde I bought for this recipe.
The salsa verde I bought for this recipe.
The salsa verde being added to the chicken stock and onions.
The salsa verde being added to the chicken stock and onions.
The cilantro stems about to hit the pan.
The cilantro stems about to hit the pan.

This is where you would add in the 2 Tbs of sliced pickled jalapeno peppers (No picture because this cook is not a fan).

And in goes the flour.
And in goes the flour.
Quickly followed by 1/2 tsp of cumin (I couldn't find my half teaspoon, so used my one-quarter tsp, twice)
Quickly followed by 1/2 tsp of cumin (I couldn’t find my half teaspoon, so used my one-quarter tsp, twice)
The thinly chopped (or somewhat thinly chopped) garlic is next to go into the pan.
The thinly chopped (or somewhat thinly chopped) garlic is next to go into the pan.

Stir these combined ingredients with a whisk, bringing to a boil.

Whisking together the ingredients in the pan and bringing to a boil.
Whisking together the ingredients in the pan and bringing to a boil.

Reduce the heat and simmer for four minutes. Stir in chicken, cooking one minute or until heated through. Remove the pan from the heat.

Eight ounces of rotisserie chicken, weighed and ready to join the party.
Eight ounces of rotisserie chicken, weighed and ready to join the party.
The chicken stirred in.
The chicken stirred in.

Add in the tomato, sour cream and avocado.

In go the chopped tomatoes.
In go the chopped tomato.
The first of three Tbs of sour cream to be mixed in.
The first of three Tbs of sour cream to be mixed in.
And rounding out the ingredients to go into this mixture, here is the mashed avocado.
And rounding out the ingredients to go into this mixture, here is the mashed avocado.
The final three ingredients mixed in well with everything else. Looks very Christmas-like, no?:)
The final three ingredients mixed in well with everything else. Looks very Christmas-like, no?:)

Stack the eight six-inch corn tortillas, placing each of them in between damp paper towels on a plate and microwave on high for 45 seconds.

The eight corn tortillas stacked in the microwave.
The eight corn tortillas stacked in the microwave.

Remove tortillas from microwave. Spoon 1/3 of a cup of the chicken mixture into an 11×7 glass or ceramic baking dish, spreading as evenly as you can.

A layer of the chicken mixture coats the bottom of the baking dish.
A layer of the chicken mixture coats the bottom of the baking dish.

Spoon 1/3 of a cup of the chicken mixture into the center of each tortilla and roll them up.

About to add the chicken filling to the first tortilla.
About to add the chicken filling to the first tortilla.
The filled and rolled tortillas in the baking dish. As you can see, I could only fit seven side by side, so I improvised:)
The filled and rolled enchiladas in the baking dish. As you can see, I could only fit seven side by side, so I improvised:)

Top the enchiladas with the shredded cheese and place the baking dish in the oven to broil for three minutes or until the cheese has melted. Sprinkle with the 2 Tbs of the reserved cilantro leaves. Enjoy!

Topped with the cheese, the tortillas are placed in the oven under the broiler.
Topped with the cheese, the enchiladas are placed in the oven under the broiler.
Garnished with the cilantro leaves, the tortillas are done and ready to be served.
Garnished with the cilantro leaves, the enchiladas are done and ready to be served.

Nutritional Breakdown:

Serving Size (two enchiladas)

Cal: 400; Fat: 18 g (Sat fat: 6.5 g); Chol: 75 mg; Sodium: 620 mg; Fiber: 7 g; Carbs: 33 g; Pro: 29 g.

 

 

 

 

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