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!