Wednesday, June 15, 2011
Easy Chicken Enchiladas
Is it just me or are enchiladas a hard food to photograph? I feel every picture I've ever taken of enchiladas does not do the dish justice. That is the case here too. So, please excuse the less than stellar photo because this dish was terrific!
I adapted this recipe that was titled "Easy Enchiladas" from Woman's Day. The recipe is easy,mainly because it uses a prepared green salsa but it is still a very from scratch dish too thanks to the fresh veggies and poached chicken. You could of course make things easier by using prepared cubed chicken or even rotisserie chicken in place of the poached chicken.
Ready for the oven!!
salt and pepper
2 6-oz boneless, skinless chicken breasts
1 cup chicken broth
2 Tbsp olive oil
1 onion, chopped
1 poblano or green bell pepper, thinly sliced crosswise
1 cup fresh or frozen corn kernels
1/4 cup lowfat sour cream
1/4 cup 1/3 fat cream cheese, softened
1/2 cup fresh cilantro, chopped
4 oz Muenster or Jack cheese, shredded (1 cup)
1 cup mild salsa verde (green salsa)
6 6-in. corn tortillas, microwaved on high until pliable
1. Heat oven to 450°F. Fill a medium saucepan halfway with water and broth. Bring to a boil; add 3/4 tsp salt. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, pepper, and 1/4 tsp each salt and pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn, cream cheese and sour cream. Fold in the chicken, cilantro and 1/2 cup of the cheese.
3. Spread 1/2 cup of the salsa in a 13 x 9-in. baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seamside down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes.
Source: Adapted from Woman's Day