Saturday, May 21, 2011

One Rotisserie Chicken Please: Part 2 Enchiladas Verde

I'm just going to dive right in here. This is not only a Tex-Mex favorite but a staple to any good Texas housewife. I'm not quite sure if it's more Texas or Mexico, but all the same I grew up eating it and it was always a favorite weeknight dinner... namely because it's pretty easy and usually just involves leftovers, a few fridge items and canned goods.
But the beauty of this recipe is that you can make it complex or simple and also as healthy or as decadent as you'd like. I debated using cheese, and in the end decided not to use it in the filling, just shred over the top right before I baked. I also used fat free sour cream in the filling, which I think is perfectly fine as it should have that sour cream taste, but the difference between fat free and regular really can't be detected amongst all the other stronger flavors. I also chopped up and sauteed some mushrooms and some broccolini, because well why not. It helped to "health" it up and also allowed me to stretch out my chicken supply a little more.

Now, I made my own green sauce but the kind you get in a can is perfectly acceptable as well. Plus it's pretty easy to make... along the lines of pesto easy.

Green Enchilada- Verde Sauce
2 Tbl olive oil
1 large onion, minced (reserve 1-2 Tbl to sprink over the enchiladas)
3-4 cloves garlic, minced
1 roasted poblano pepper, seeds removed (or not depending on desired level of heat), chopped
1 jalapeno, seeded (again, or not depending on desired level of heat) and chopped
6 tomatillos, husked and quartered or halved
1/4 c. cilantro, coarsely chopped
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. chili powder, or ancho chili powder
2 c. chicken broth
Healthy pinch of sugar

1. Roast the poblano and peel. Saute onions and garlic in a largish saucepan, or even this. In a blender, combine roasted chopped poblano, jalapeno, tomatillos, and cilantro and process until smooth (you may need to add some chicken broth).

2. Pour mixture over the onions and garlic and add remaining chicken broth, spices and salt/pepper/sugar. Let simmer until mixture has reduced a bit (to speed this up you can put to a high simmer just watch carefully so it doesn't burn)- usually takes about 20-30 minutes.

Green Sour Cream Enchiladas
1 c. shredded chicken
1/2 c. fat free sour cream
2 c. green sauce, reserve 2 Tbl to mix in the filling
sauteed vegetables- broccolini, mushrooms, spinach, etc
3-4 Tbl shredded monterey jack cheese
2 Tbl chopped onions, reserved from above
1 Tbl chopped cilantro
6-8 corn tortillas, warmed to be pliable

1. Preheat oven to 350. In a bowl combine chicken, sour cream, green sauce and sauteed vegetable and mix to combine well. Fill tortillas generously with the filling and place side-by-side in a large skillet.

2. Pour remaining sauce over the top of the filled enchiladas and then top with the shredded cheese. Bake for 25-30 minutes, until top is browned and bubbling. Top with reserved onions and cilanto. Makes 6-8 enchiladas- which for me was dinner and 2 lunches.

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