Chill Out With These Enchiladas

I never get tired of Mexican food. There are so many unique dishes with different flavor profiles making the options endless. If you told me that I could make an awesome Mexican dinner in less than 30 minutes, I would say ‘sign me up.’ Cooking Light told me that with their Chicken Verde Enchiladas, which are made in under 30 minutes, and I did not hesitate one second to rip out the recipe out and buy the ingredients.
 
ImageFor this dish you’ll need:
  • 3/4 cup pre-chopped onion
  • 3/4 cup unsalted chicken stock
  • 1/2 cup salsa verde
  • 1/3 cup finely chopped cilantro stems
  • 2 tablespoons sliced pickled jalapeño pepper
  • 5 teaspoons all-purpose flour
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves, thinly sliced
  • 8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
  • 3/4 cup chopped tomato
  • 3 tablespoons reduced-fat sour cream
  • 1 ripe peeled avocado, coarsely mashed
  • 8 (6-inch) corn tortillas
  • 4 ounces reduced-fat sharp cheddar cheese, shaved
  • 2 tablespoons cilantro leaves

First, place oven rack in lower third of oven, and preheat broiler to high. Then, combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado. Next, stack the tortillas and wrap in damp paper towels. Microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts.  For the finishing touch, sprinkle with cilantro leaves.

I could not even let these cool down before digging in. I was hooked. I loved the fresh avocado within the enchiladas–it brought down the spice of the jalapeno and gave the dish a cooling element. The crispy broiled cheese added a gooey as well as a crunch component. Hands down, I would make this recipe again–I’m so excited that I have leftovers for the week. Test it out–I’d love to hear your thoughts/feedback. But until next time, keep eating!

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