Green Verde Enchiladas

 

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!

Enjoy!

Honey Chipotle Chicken

Happy Tuesday everyone! In case you missed it on Facebook, this recipe was featured on Perry's Plate yesterday. Thanks again Natalie!

Since we just had Thanksgiving, I thought some Mexican food might be in order, just to have something different! This recipe is quick and easy; very versatile; and the flavor is truly amazing!

Recently, I spotted a dish from a restaurant that sounded really, really good. Honey Chipotle Chicken! I haven't tried the ones at the restaurant yet, but I thought I'd give it a try at home. It was perfect. The lime and honey added smoothness and tartness; with the chipotle adding it's smokey kick. 

If you've never used Chipotle in Adobo Sauce before, no fret. It is found in the mexican aisle by the salsas. You only usually use one pepper, and maybe some sauce. It's really spicy! The rest of the chipotles and sauce can be chopped up, placed by Tablespoons into ice cube trays, and frozen for later use!

Now, on to the recipe!

Honey Chipotle Chicken 
The Double Dipped Life

 In a bowl, mix the following ingredients:

6 Tb honey
5 Tb lime juice (1 large lime)
1 Chipotle Pepper in Adobo Sauce, finely chopped
1/2 - 1 teas Chipotle sauce
1/2 teas garlic pepper

Add 3 cooked chicken breasts, or the meat off of one rotisserie,  and toss.  Let the chicken marinate for at least an hour, up to overnight.

Isn't that easy? You can now use the chicken for so many yummy things!  Use in Quesadilla's, burritos, enchiladas, taco salads... any Mexican dish you want!

Enjoy!

Honey Lime Enchiladas

Okay, I know you are reading the title, thinking that those words just do not go together. Let me tell you that they do! And amazingly well at that. The spiciness of the enchilada sauce and chili powder is softened by the sweetness of the honey. Yum. This meal is going in our "must make again" folder!

The recipe comes from Mel's Kitchen Cafe. I love her blog! I'll get a picture up soon, but for now, head on over and see this delicious recipe. Make it tonight! No kidding!

One addition I would make (and Mel suggested) would be to add some sauteed onions and garlic to the chicken mixture.

Enjoy!

Enchilada Style Burritos

I could seriously eat Mexican or Thai food for every meal. There is just something about Mexican that I adore. It is usually easy to make, and is very comforting. This Burrito is a little more time consuming then your normal burrito, but it packs a punch, and is a beautiful dish to serve for guests. Serve with guacamole, sour cream, and salsa.

Enchilada Style Burritos
The Double Dipped Life

1 lb ground beef or turkey
1/2 cup chopped onion
1 clove garlic, minced
1/2 teas cumin
1/4 teas salt
1/8 teas pepper
1 (4.5 oz) can of diced green Chile peppers
1 can of refried beans
1 can chili without beans
1 can (10oz) enchilada sauce
6 flour tortillas, warmed
2 cups shredded mexican blend cheese
lettuce, tomatoes, green onions to garnish

1. Cook ground meat in a large saucepan until browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt, and pepper. Stir in the green chilies and refried beans until well blended. Turn heat to "warm" or "low".

In another saucepan, combine the chili and enchilada sauce. Mix well, and cook over medium heat until heated through.

Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground meat mixture onto the center. Top with lettuce and tomato to your liking. Roll up the tortilla. Spoon sauce over the top, and sprinkle with cheese and onion.

To cook, either:
Heat burritos individually in the microwave for 30 seconds, or until the cheese is melted. Repeat with remaining tortillas.
Or:
Lay the folded burritos side by side in a 13x9 baking dish. Cover with sauce, and bake at 300 for 20 minutes.

Serve with chips and Homemade Salsa!

Chicken Enchiladas

This is my favorite Enchilada recipe. I found it on Allrecipes.com, and have used it many, many times! Sorry for the bad picture... the natives were restless and wanted to eat!

Chicken Enchiladas

2 Chicken Breasts
1 onion, chopped
1/2 pint sour cream
1 cup cheddar cheese, shredded
1 TB parsley
1 teas oregano
1/2 teas black pepper
1/2 teas salt
1 (15oz) can tomato sauce
1/2 cup water
1TB chili powder
1/3 cup green bell pepper, chopped
1 clove garlic, minced
Flour tortillas
1 jar enchilada sauce
3/4 cup cheddar cheese, shredded

1. Preheat oven to 350.
2. In a medium skillet, cook chicken until done. Drain excess fat.
3. Cube or shred chicken and return to skillet. Add onion, sour cream, cheddar cheese, parsley, oregano, and pepper. Heat until cheese melts.

4. Stir in salt, tomato sauce, water, chili powder, green pepper, and garlic.
5. Spoon even amounts of the chicken mixture in the middle of each tortilla. Arrange in a 9x13 inch baking dish, seam side down. Cover with enchilada sauce and cheddar cheese.
6. Bake uncovered for 20 minutes. Allow to cool for 10 minutes before serving.
7. Serve with sour cream, lettuce, onions, etc. as optional toppings.