chicken enchiladas verdes

THIS!
http://www.eatingwell.com/recipe/280093/chicken-tomatillo-enchiladas/

ngredients

Ingredient Checklist

• 1 pound boneless, skinless chicken breast
• 1 teaspoon salt, divided
• ¼ teaspoon ground pepper
• 2 pounds tomatillos, husked
• 2 medium white onions, quartered 
  
• 4 jalapeños, stemmed and seeded, if desired
• 6 cloves garlic, peeled
• 1 cup chopped fresh cilantro
• 8 6-inch corn tortillas, warmed
• 1 cup shredded Monterey Jack cheese, divided
• Shredded cabbage, sliced jalapeños, cilantro, sour cream & lime wedges for serving

Instructions Checklist

• Step 1
  Preheat oven to 450 degrees F. Coat 2 rimmed baking sheets with cooking spray.
• Step 2
  Place chicken on one of the prepared pans and sprinkle with 1/4 teaspoon salt and pepper. Spread tomatillos, onions, jalapeños and garlic on the other pan. Transfer both pans to the oven. Roast the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 25 minutes. Roast the vegetables, stirring occasionally, until tender and browned, about 25 minutes. Reduce oven temperature to 375 degrees.
• Step 3
  Shred the chicken. Transfer the vegetables to a blender. Add cilantro and the remaining 3/4 teaspoon salt; blend until smooth, about 30 seconds.
• Step 4
  Spread 1/2 cup sauce in a 9-by-13-inch baking dish. Pour 2 1/2 cups sauce into a pie pan. (Refrigerate or freeze the remaining sauce for another use; see Tip.) Dip 1 tortilla in the sauce in the pie pan, coating both sides. Top the tortilla with 1/4 cup chicken and 1 tablespoon cheese. Roll up and place, seam-side down, in the baking dish. Repeat with the remaining tortillas, chicken and 7 tablespoons cheese. Top the enchiladas with the sauce remaining in the pie pan and the remaining 1/2 cup cheese.
• Step 5
  Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes. Serve with desired toppings.

Tips

To make ahead: Refrigerate sauce (Steps 1-3) for up to 1 week or freeze for up to 3 months.

Tip: We designed this recipe to make enough sauce for two meals to help your efforts go further. Keep the extra in your fridge or freezer for another batch of enchiladas or use it as a simmer sauce for braising meat, such as pork shoulder, for tacos.

serious yum

go back and read the recipe for my skinny enchiladas. serious yum.

skinny enchiladas

i have prepped these for tuesday 

roasted poblano peppers stuffed with chicken (skillet fried with mexican season), corn, black beans, fresh tomatoes, enchilada sauce, red onion. topped with a tiny bit of cheese and baked. 

mmmmmmmmm

skinny enchiladas

SKINNY CHICKEN ENCHILADA STUFFED CHILIES

PRINT

PREP TIME

30 mins

COOK TIME

35 mins

TOTAL TIME

1 hour 5 mins

These Skinny Chicken Enchilada Stuffed Chilies have all of the flavor and none of the guilt. Zesty enchilada flavors are merged with the classic chile relleno to make this dinner you won't soon forget.

Author: Mariah Mercurio

Serves: 8 Servings

INGREDIENTS

• 8 Poblano Chile Peppers
• 3 Chicken Breast, cooked and shredded
  
• 1 Small White Onion, diced
• 1 Can Yellow Corn
• 1 Tablespoon Low Sodium Mexican Seasoning (I used Mrs. Dash Fiesta Lime)
• 2 Teaspoons Black Pepper
• ½ lb Monterey Jack Cheese, grated (I used Reduced Fat)
• 1½ Cups Homemade Enchilada Sauce or 1 (10 oz.) Can Red Enchilada Sauce
• Toothpicks

Make a Rice Pudding just like Grandma's!

INSTRUCTIONS

1. Over a gas burner on high, char the chiles two at a time directly on the burner grate, turning with tongs, until blackened all over. About 2-3 minutes.
2. Transfer the charred chilies to a large plastic ziplock bag and allow them to steam for 7-10 minutes. Once the chilies have steamed, rub them down gently with a paper towel to remove the skin. If a few charred pieces remain that is okay.
3. Remove the seeds from the peppers by slicing them open along one side with a pairing knife. Slice two-thirds the length of the pepper. Remove the seeds from the chile with a spoon. Set peppers aside.
4. Preheat oven to 425°
5. In a medium bowl, combine shredded chicken, white onion, yellow corn, mexican seasoning, and black pepper. Stuff each pepper with ⅛ of the chicken mixture and a tablespoon of shredded cheese.
6. Place the stuffed chiles in a 9x13 pan. Secure 3-4 toothpicks widthwise in each chile to secure the stuffing while baking. Top each chile with an additional tablespoon of cheese and pour 1 cup of the prepared enchilada sauce over the tops of the chiles. Bake for 30-35 minutes, or until the cheese is bubbly and the chilies are heated throughout. Serve with additional enchilada sauce.

menu for the week....chicken alert--UPDATE

well since baby o.p.s. was born, meals changed!
previous menu

monday: baby born so we had buffalo wild wings
tuesday: on the road for appts so we all had random....i made the yummy buffalo chicken wrap when i got home :)
wednesday: chicken stir fry and homemade egg rolls (had extra time due to the snow day so made homemade...yummy! recipe at the bottom)
thursday: homemade chicken enchiladas--had extra time so made them today :) mmmmm recipe below
friday: ? pecan french toast?
saturday: ? chicken parmesan?
sunday: superbowl super subs, cheesy potatoes with ham, and snackies :) (fruits? veggie tray?)
monday....stay tuned!

homemade egg rolls
NEED:

Egg Rolls

YUMMY YUMMY YUMMY

got this off of a website and made it my own.....and LOVED them.

NEED:

2 tablespoons soy sauce
1 teaspoon corn starch 

finely shredded white cabbage (i bought pre-shredded in the produce section)--and i had even frozen it previously
chopped up bean sprouts--didn't have any on hand so skipped these
a bag of shredded carrots that i chopped up--partial bag in the fridge

egg roll skins found in produce section of grocery store

DO:

Mix soy sauce with corn starch. Set aside.


stir fry garlic a few seconds. add cabbage, bean sprouts and carrots. stir fry until cabbage wilts.


Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little.


Heat oven to 400 degrees.


Spray a cookie sheet with nonstick cooking spray.


Turn eggroll skin so it looks like a diamond. Put filling in center and follow the directions on the package to roll them up :) Mine were more flat....... I used water on my finger tip to "seal them".


Put the rolls seam side down on the pan.


Lightly spray the egg rolls with the nonstick cooking spray. Bake 15-20 minutes until golden brown.


I gave a quick broil at the end to crisp them a tiny bit more :)

 ENJOY--i had mine with duck sauce!

homemade enchiladas: 

NEED:
tortillas 

enchilada sauce (i prefer el paso mild) 

chicken 

cheese (shredded--i prefer the mexican blends) 

refried beans (optional) 

peppers and onions (optional) 

DO: 

**i did not have peppers or onions on hand so  i didn't use them--but if you do, saute them and add them to the chicken mixture before stuffing the tortillas

**i made some with chicken and some with just refried beans and cheese--added sauce to the beans

boil chicken 

spray dish with pam 

add a bit of sauce to the dish

shred with forks

add some enchilada sauce and cheese to shredded chicken--mix

roll into tortillas  

place in pan

pour sauce on top 

sprinkle with cheese

i let mine sit in the fridge overnight 

bake at 350 for about 45 minutes to an hour--i covered with foil for about 35 first. 

ENJOY :)