Tuesday, March 23, 2010

Chicken Enchiladas Verdes


A good, comfy food Senor favorite. They're not too complex and well worth the effort. Make up several batches at once and freeze some for later. If you cook the chicken ahead of time
(or use a Rotisserie chicken from the deli) and use the frozen chopped onion and green peppers, you'll have these on the table in no time!

--3 chicken breasts cooked and chopped up (I prefer breasts with skin and bone boiled then skinned, de-boned and chopped; it just has a better flavor and doesn't dry out); you could also use ground beef if you prefer
--1-2 yellow onions, sliced
-1 green pepper, chopped
--oregano (approx 1 Tbsp)
--cumin (approx 1-2 Tbsp)
--black pepper (approx 1/2-1 tsp)
--chili powder (approx 1 Tbsp)
--garlic powder (approx 1/4 tsp)

For the sauce:
--2 Tbsp butter
--1.5 Tbsp flour
--2 c chicken broth
--1 can cream of mushroom (I prefer the "healthy choice" kind with less fat and salt)
--1 4-oz can diced green chiles, drained
--8 oz low fat sour cream

--Corn or flour tortillas; if you choose to use the corn tortillas you will need to pan fry them ahead of time in a skillet.
--Mexican queso cheese, pepper jack cheese & sharp cheddar shredded (or your choice of cheese)

Garnishes: (optional)-fresh chopped cilantro, salsa, sour cream, guacamole

1. Preheat oven 350F.
2. Sautee onions and green peppers in EVOO til they're soft and begin to brown. Add chicken. Con't cooking (add chicken broth as needed to keep it from sticking). Add seasonings to desired taste. Cook til heated through. Set aside to cool.
3. In a med sauce pan melt butter. Whisk in flour til smooth. Add chicken broth til smooth.
4. Bring to boil and add cream of mushroom and return to simmer; con't stirring continually for approx 10 min (or until sauce is reduced by approximately half and is thickened and coats a spoon).
5. Add in chiles. Con't simmering until desired thickness. I recommend when it's like pudding (before you refigerate it) then turn off the heat. Stir in sour cream and con't stirring until it's cooled off a good bit.
6. In a 9x13 pan (or 9x9 is what I use for us, it's the perfect size for 2 people) spray the pan.
7. Line up your chicken, cheese, pan; sauce. Take each tortilla and fill it with chicken mixture, cheese and then roll up; place in pan side by side til its full with a single layer. Pour sauce over.
8. Bake for 30-45 min (add cheese if you want for the last 5-10 min) until golden brown and bubbly.

If you want to freeze some for later assemble them, pour sauce then wrap them up well with plastic wrap, then foil and freeze.

2 comments:

Sarah said...

Funny you should post this today...we're having enchiladas verdes for dinner tonight! My recipe is a little different...I use poblano peppers instead of green and there's no prepared sauce, I just use Herdez green salsa and pour over the top of the enchiladas after baking for 15 min...then douse with cheese and pop back in the oven for 15. I'll have to try yours soon!

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