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Friday, August 31, 2007

tasty enchiladic quickie

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I love enchiladas, burritos, tacos, or anything that purports to be pseudo-mexican inspired. O-town is not exactly a hotbed of mexican culinary authenticity, but the bits I've had have still been more than enough to give me a taste of this zesty cuisine.

My initial plan for last night was to make up a batch of chili-cheese enchiladas. Something quick, easy and healthy (using black beans and veggie ground round). I was going to make 12 of the little suckers and figured that should easily feed 5 people.

But then I remembered who was coming to dinner. And promptly realized that 12 enchilads would be a mere drop in the bucket. So I frantically went off in search of another enchilada recipe to offer as an alternative....came upon a recipe for chicken enchiladas with salsa verde. Behold, we have a winner. I used turkey instead of chicken (and you could really substitute whatever your heart desired) and they were FABULOUS.

Both kinds were awesome. I didn't take photos, because I didn't realize just how awesome they would be, but trust me when I say that you should make these. It's pretty quick to make up the 2 pans and you too can be a dinner hero.

Chicken Enchiladas with Salsa Verde
stolen from Cooking

1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand - Ottawa readers, you can find this at the Gloucester Loblaws and the Bells Corners Price CHopper, amont other places)
2 cups shredded cooked chicken breast (used turkey and it was fab)
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
8 (6-inch) tortillas (corn tortillas were past their sell-by date so I used whole wheat)
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco (didn't have time to go searching for this, so just used cheddar)
1/2 teaspoon chili powder
4 lime wedges (bought 'em and forgot to use 'em)
Cilantro sprigs (optional)

Preheat oven to 425°.
1. Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.

2. Warm tortillas to soften them (if necessary) Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

4 servings (serving size: 2 enchiladas and 1 lime wedge)

Nutritional Information
CALORIES 327(26% from fat); FAT 9.5g (sat 4.4g,mono 2.9g,poly 1.3g); PROTEIN 28.5g; CHOLESTEROL 78mg; CALCIUM 149mg; SODIUM 493mg; FIBER 3.3g; IRON 1.8mg; CARBOHYDRATE 31g

Chili Cheese Black Bean Enchilada

Cooking spray
1/2 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 garlic cloves, minced
1 (15-ounce) can black beans, rinsed and drained
1 (12-ounce) bag frozen soy crumbles, thawed (I used a package of Yves veggie ground round)
3/4 cup bottled salsa
1/3 cup (3 ounces) block-style fat-free cream cheese, softened
1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
12 (6-inch) corn tortillas (could only get whole wheat)
1 (10-ounce) can enchilada sauce (can be found at either the Gloucester Centre Loblaws or Bells Corners Price Chopper)

Preheat oven to 350°.
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.

2. Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

3. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.

6 servings (serving size: 2 enchiladas)

Nutritional Information
CALORIES 386(30% from fat); FAT 12.9g (sat 4g,mono 3.8g,poly 3.4g); PROTEIN 26.8g; CHOLESTEROL 17mg; CALCIUM 390mg; SODIUM 995mg; FIBER 10.7g; IRON 5.4mg; CARBOHYDRATE 43.9g

This was awesome. There was barely enough left for my lunch today! I served the enchiladas with salsa and sour cream and would happily eat them at any time of day. YUM. This would be a great dish to make up in advance for company, and the best part is that you can have one of each enchilada, still have a fabulous dinner for less than 400 calories, and it's loaded with protein and fibre and really does a great job of making you feel full. YUM.


Deborah said...

I love enchiladas - especially since they are so versatile! These both sound great!

Jenny said...

Hmmm wish I'd been there for dinner. Sounds great!

Anonymous said...

Sounds delish! But a quick question - I would love the salsa verde but hubbie insists it gives him heartburn (I am suspicious, since he has no issue with red salsa of any spice level, but I digress). Any ideas for a substitution for the salsa verde in the chicken enchilada dish?

Foxy Renard said...

Okay, these enchiladas were a huge hit at my house. Good recipe!

Anonymous said...

Yummm! I prepped the chicken Enchiladas on Wednesday night and baked them on Thursday after I got home from bootcamp! DH has a new fav!!! We added Jalapenos to ours to give it an extra 'kick' and they were fabulous! Thanks for another great recipe recommendation! I'm planning on trying the black bean ones as well...not sure how hubs will feel about the 'veggie ground round' but it's worth a shot!


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