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Friday, May 14, 2010

Chicken Enchiladas Verdes - Daring Cooks May Challenge



From the kitchen of One Perfect Bite...The Daring Cook's challenge for May was hosted by Barbara of Barbara Bakes and Bunnee of Anna + Food . The recipe they selected was a Stacked Green Chile and Grilled Chicken Enchilada which can be found here. I opted to make a tomatillo salsa verde using a recipe I've had for years, but I made the corn tortillas from the one Barbara and Bunnee provided for us. I have a neighbor who assisted me with equipment and advice that made the tortillas possible. Even with help, mine were a pretty raggedy affair. Fortunately, my efforts were hidden by copious amounts of sauce and no one, other than me and a neighbor sworn to silence, was the wiser. I can say with certitude that corn tortillas are worth every cent that local markets charge for them. The recipe I used for the enchiladas is a decade old and originally came from Cooking Light magazine. I obviously love it or would not be sharing it with you. It's fairly easy to do and the lighter ingredients do nothing to harm the taste of the finished enchiladas. Here's the recipe I used.

Chicken Enchiladas Verdes...from the kitchen of One Perfect Bite, courtesy of Cooking Light Magazine, January 1999

Ingredients:
Salsa Verde
1 pound tomatillos (about 15)
1-1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeño pepper, seeded and chopped
Enchiladas
2-1/2 cups shredded cooked chicken breast
1/2 cup shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
8 (6-inch) corn tortillas
3 tablespoons shredded asadero or Asiago cheese (optional)
Cooking spray

Directions:
1) To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, broth, salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher if you like your sauce more rustic and chunky. Heat a large nonstick skillet over medium-high heat. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
2) Preheat oven to 400 degrees F.
3) To prepare enchilada filling, combine chicken, cheese, onion, cilantro, broth, sour cream, lime juice, cumin, salt and pepper in a large bowl.
4) Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down the center of each tortilla and roll up. Arrange enchiladas, seam sides down in baking dish. Pour remaining salsa verde evenly over enchiladas. Sprinkle with optional cheese if using. Cover and bake at for 10 minutes or until thoroughly heated.
5) Serve with additional sour cream, and garnish with sliced jalapeño, if desired. Yield: 4 servings.

You might also enjoy these recipes;
Camarones a la Mexicana - One Perfect Bite
Chicken Mole Poblano - One Perfect Bite
Shrimp Enchiladas Verde - One Perfect Bite

53 comments:

3 hungry tummies said...

Oh the food looks so good in the red baking dish. I must try looking for the ingredients needed.

Margie said...

That salsa verde on those enchiladas looks delicious. Nice job on the tortillas... I'm sure they were not as raggedy as you thought. The finished dish looks amazing! Your conclusion about corn tortillas makes me feel a bit less of a wimp for using store-bought.

Bunnee said...

Sounds like your version is close to ours. Congratulations on making the tortillas, an extra part of the challenge. Your blog photos are beautiful!

gnee said...

This recipe sounds right on. I feel tomatillos are light and almost lemony. I will make this soon and let you know how it turns out. Thank you!

RamblingTart said...

Oh Mary, this is such amazingly wonderful comfort food to me. :-) I can almost taste the tomatillos just looking at this photo! I know I'm going to be craving this all weekend. :-)

Cooking Rookie said...

THe photo looks delicious and your recipe version sounds great!

MaryMoh said...

This is new to me but looks like there's so much good stuff hidden there. I'm sure it's very delicious. Thanks for sharing. Have a lovely day.

Mary at Deep South Dish said...

Your secret is safe with me! ;) These sounds amazing, as always!!

Cherine said...

This is a scrumptious dish!! Love it!

Sonia (Nasi Lemak Lover) said...

Mary, how a lovely recipe and I must try this one day.

Ana Powell said...

Congratulations on making this awesome and delicious tortillas dish ♥

KathyB. said...

I know I have to make this!

Angie's Recipes said...

Your chicken enchiladas looks soooooooooo good! Simply tempting!

Sandi said...

that looks amazing!!!

Allie and Pattie said...

Mary, I completely agree on the tortillas. I'm printing this out as I'd love to try your salsa and as always, your dish is making me hungry!
xoxo Pattie

Joanne said...

I think Mexican food has so much flavor in general, that it can be lightened up without harming the finished product. It's so cool that you made your own tortillas - I'm SO impressed! This sounds delicious...I love Tex-Mex.

Martha said...

That looks good -- I don't cook much Mexican as that is one of our three restaurant choices on the prairie -- so even though I think mine is better it is fun to eat something different out.

ButterYum said...

I had to laugh out loud at your comment, "I can say with certitude that corn tortillas are worth every cent that local markets charge for them." That's how I feel about pasta!

Thank you for posting such an appetizing recipe, once again!!

:)
ButterYum

tasteofbeirut said...

Mary

You are showing here one of my favorite dishes in the whole world and boy do I agree with you that tortilla are worth every penny one pays for them! I would NEVER in a million years attempt to make my own, especially the corn ones; so I applaud you for this! Great results!

Sarah said...

Great work on the challenge, especially daring to make tortillas. I definitely would love to try the simpler, tried and true recipe you use for this. Salsa Verde is tasty.

lostpastremembered said...

Love this recipe... a new version of one of my favorites!!! Yeah. Delicious photo too! I think tomatillos are so underused, don't you? SO flavorful and not fattening!

Bellini Valli said...

I have been craving Mexican lately Mary, ever since I found some less common ingredients in the States. Your encholadas are making me crave even more.

A Canadian Foodie said...

This looks really lively! No fresh tomatillas here - but, I can at least enjoy reading about them and what to do with them. YUM!
Valerie

My Little Space said...

Mary, you're using the homemade green sauce! I bet it tastes terrific! Hope you have a fantsatic weekend.
Cheers, Kristy

Big Dude said...

Looks like we both are thinking along the same lines this week. I had just ask for a green sauce recipe on my blog and here one is - you reading my mind?

Sushma Mallya said...

Beautiful & yummy, have a great weekend mary, take care

Cathy said...

I've never made tortillas and am happy to leave that to more experienced hands. This looks delicious, especially with the salsa verde.

pigpigscorner said...

At least you tried making the tortillas! Good job!

ButterYum said...

Hi Mary - I'm so glad you liked the Lemon Mousse. I'm looking forward to the next time I make it!

Many blessings to you too my friend!

:)
ButterYum

taste traveller said...

Your enchiladas look fantastic. It seems as though the company was more important than the food for you too. I think that's the way it should be :-)

Arlette said...

Mary your Enchiladas looks devine..specially with everything made from scratch.. Great job, wonderful dish.

My Carolina Kitchen said...

Mary, I'm craving Mexican food now. The dish is gorgeous and I love your green sauce. I hope you have a wonderful weekend.
Sam

~RED~ said...

WOW, this is gorgeous! Love the tomatillos...

Angela/Soap Mom's Kitchen /Vintage Soap Shoppe said...

Wow! That is one of my favorite dishes. It is real comfort food. My mouth is watering! The picture looks great!

The Blonde Duck said...

I love enchiladas!

Bella said...

Looks delicious! And I just love your red dish.

natalia said...

Ciao Mary !! I'd love to try your croked tortillas with your wonderful sauce !!!

The Cooking Photographer said...

Mary I was just thinking about you!! I hope all is well your way.

Laura

Mrs. L said...

Love a good verde salsa but rarely get around to making enchiladas with it. I'll have to give this a try, though I too, will resort to store bought corn tortillas (though around here, there are bakeries that make them and sell them fresh).

Claudia said...

Gorgeous enchiladas! Just stunning. Tasting the tomatillos - wish I could get them fresh - bu can get them!

Jann said...

This dish looks so good....something I would love to serve for company.I don't eat Mexican foods too often, however, this would be a great one to get started on. Thanks! Great photo,too.

Lori said...

This is a nice recipe Mary. It is lighter and I like that. Delicious.

The Empress said...

That kind of dish is pretty one to bring to the table, especially in ethnic bakeware.

Beautiful. Thank you.

Olive said...

your enchiladas looks so appetizing, I'm sure it taste amazing too..I'll give your recipe a try too, thanks for sharing :)

Pam said...

I love all these enchilada recipes I've been reading today! I have to say, yours sounds really, really good. I am definitely trying it!

Victoria K. said...

I LOVE enchiladas verde! It's one of my favorites :) This isn't too far from the way I've made it in the past, but yours looks cheesier! Yum!!

Barbara Bakes said...

Love the beautiful pan you baked your enchiladas in. Well done. Thanks for cooking with us!

chef_d said...

Looks very good! The contrast of the green enchiladas against the red dish makes it look more interesting.

Kerstin said...

Mmm, these sound so tasty and I love how they are lightened up!

Audax said...

WOW you enchiladas look so delicious as well as the dish I must say. The recipe looks so intriguing and very inspiring. Well done on this challenge. Cheers from Audax in Sydney Australia.

Lucie said...

Love your recipe--good enchiladas are nearly impossible to come by over in Paris!

Culinary Chemist said...

These enchiladas look amazing Mary. Thanks for the visit to my blog. I hope that you loved the Olive bread if you got around to making it. Being a grad students makes posting on a normal basis difficult, but I will try to keep it updated for you :)

Karen said...

It's been way too long since I've made enchiladas... will have to rectify that. These look and sound yummy.

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