Hola amigos!
While I’d love to commit to a big ol’ Mexican feast with homemade tortillas and an authentic mole sauce, this year’s Cinco de Mayo celebration falls in the middle of an absolutely crazy schedule. {I’m not even Mexican anyway, so I don’t feel obligated…} This weekend, I’m going for another one of my it’s-so-simple-I-could-make-it-in-my-sleep recipes.
Start the evening with some sliced jicama sticks, chips and guacamole or a make-ahead dip… Serve the enchiladas with rice, and maybe a side of black beans, roasted corn and tomatoes*, and you’ve got yourself a meal. Pour your favorite tasty adult beverage, turn on your favorite background music {that’d be Gypsy Kings for us}, and you’ve got yourself a fiesta!
This version of chicken enchiladas is quick – you can pick up a rotisserie chicken, bottled salsa verde and a few other ingredients on your way home, and have this dish in the oven in 20 minutes. Or assemble earlier in the day and bake later. When I’ve got time, I make my own tomatillo salsa {recipe soon!} but there are plenty of great options at your grocer.
- 1 cup chopped white onion
- ¼ cup chopped fresh cilantro
- 2 garlic cloves, minced
- 1 (7-ounce) bottle salsa verde (such as Frontera)
- 2 cups shredded cooked chicken breasts
- ⅓ cup (3 ounces) ⅓-less-fat cream cheese, softened
- 1 cup fat-free, less-sodium chicken broth
- 8 (6-inch) whole wheat tortillas
- cooking spray
- ¼ cup (1 ounce) grated Cotija cheese (or queso fresco)
- ½ teaspoon chili powder
- 4 limes wedges
- sprig cilantro (optional)
- Preheat oven to 425.
- Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in ½ cup salsa mixture. Reserve remaining salsa mixture.
- Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; turn once to moisten. Remove tortilla; drain on paper towels.
- Spoon about ¼ cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an medium-sized 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.
* For the easy side dish: Saute corn in large skillet until starting to brown, add canned black beans (drained), a few squeezes of lime juice, some cumin, salt and pepper and cook until hot. Stir in diced tomatoes and serve.
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