It's that time again! Time for a recipe from the Secret Recipe Club! This is such a fun club. I get secretly assigned to a brand new blog, and get to cook anything I want from it.
This month was especially fun. I was assigned Prevention RD. Nicole is a registered and licensed dietitian. Her blog has a great mixture of food, all with a great balance for eating healthier. I was especially happy to see that she had done MY blog a few months ago! She made Crispy Baked Breakfast Taquitos! Check out her beautiful pictures.
So, now it's my turn to make one of her recipes shine, and let me tell you, it was super easy! I picked these amazing enchiladas. They require you making your own Verde (Green salsa), but it was really pretty easy, and so, so worth it. I would recommend doubling the salsa. I also made the mistake of using the whole 8oz of cream cheese, instead of 4. That made these waaay too rich and creamy, and overpowered the salsa. That is not recommended! But, even with that mistake, we could tell that this recipe is a keeper.
These are tomatillos, the basis of green Salsa Verde. My local grocer sells them, and they are becoming increasingly popular. You peel them, chop them up, and add them into the salsa. They are great raw, and they are fabulous roasted.
Green Verde Enchiladas
Adapted from Prevention RD for the Secret Recipe Club
(I would recommend doubling the sauce ingredients!)
12 tomatillos, paper skin removed and cut in half
2 poblano peppers, quartered
1 head of garlic
1/2 large onion, cut into large chunks
1/4 cup cilantro
1/2 tsp salt
1/4 tsp cumin
12 oz boneless, skinless chicken breasts, cooked and shredded (A rotisserie would be fabulous)
4 oz 1/3 reduced fat cream cheese, cut into cubes
6 oz part-skim Monterrey jack cheese, shredded
10 whole wheat tortillas
In a large skillet, combine tomatillos, poblano peppers, garlic cloves, and onion. Allow to dry roast over medium heat 3-5 minutes until tomatillos become very soft, garlic and onion begin to brown and peppers begin to blister.
Add peppers, tomatillos, garlic cloves, onions and cilantro to a food processor and process until smooth.
Add tomatillo sauce back to skillet. Season with salt and cumin. Season additionally to taste with salt and pepper. Allow to simmer over medium low heat for 3-5 minutes. Reserve 1/2 cup of tomatillo sauce. Set aside.
Preheat oven to 375 F.
Add shredded chicken to remaining sauce in skillet over medium low heat. Add cubes of cream cheese to sauce. Stir to blend.
To assemble, spray 9 x 13 pan with non stick cooking spray. Spread 1/4 cup of reserved sauce in bottom of pan. Spoon 3-4 tablespoons of chicken mixture onto one side of the tortilla; roll to close. Lay seam side down in pan. Repeat process until all filling or tortillas are gone.
Top enchiladas with 1/4 cup remaining sauce. Top with shredded cheese. Bake for 20-25 minutes until cheese is bubbly and starting to brown.
Yield: 5 servings (2 enchiladas each).
Nutrition Information (per serving): 501 calories; 15.4 g. fat; 67 mg. cholesterol; 653 mg. sodium; 58 g. carbohydrate; 6.2 g. fiber; 32.6 g. protein
Thank you Nicole for the fabulous recipe!
Thanks! Tomatillos have been on my to-do to try. I'll use this recipe when I finally do!ReplyDelete
Heather, Smith's has them. I just got a whole batch to make this recipe again! I hope you enjoy it!Delete
These enchiladas sound so flavorful and healthy! I love the look of them too. So bright and vibrant. Wonderful job!ReplyDelete
I love enchiladas. I'll definitely have to make these soon! Thanks for sharing :)ReplyDelete
I want that for lunch RIGHT NOW!ReplyDelete
My mouth is watering... I want this for supper!ReplyDelete
i love the crap outta tomatillos. Every summer when they show up at the farmer's market i buy em by the bucket full and we put salsa verde on just about everything. they're best when picked in their prime, fire roasted on the bbq, and then chopped up with fresh herbs and olive oil. ah! you just got my little heart pounding. love it! and i love that you've given me a new recipe to put salsa verde in!ReplyDelete
That sounds so good! I wish I could get them through a farmer's market. I'll have to look harder this summer!Delete
I love how Kristy Lynn says she loves the crap outta tomatillos...I feel the same way. They serious ROCK. And your enchiladas look amazing. AMAAAZING!!!ReplyDelete
Mouthwatering recipe. Surely going to try it next when I get tomatillos.ReplyDelete
yum, these sound wonderful. i love enchiladas in any form + I know that i'd love these!ReplyDelete
Wonderful pick for SRC! This looks great..and I really cannot find enchilada sauce in the regular grocery stores and I've looked a lot. Even find chipotle peppers is a hard task. But alas...I would not be able to make the sauce you posted as sadly I have never seen of tomatillos anywhere here :(ReplyDelete
I love enchiladas but haven't done much with tomatillos before!ReplyDelete
That looks delicious & I'm intregued by those tomatillos.ReplyDelete