Wednesday, May 9, 2007

Green Chicken Chile Enchiladas

Another wonderful dinner, stolen from the pages of Everyday Food (with some minor modifications!)
Green Chile and Chicken Enchiladas
3 boneless, skinless chicken breasts
2 10oz cans green enchilada sauce (La Preferida brand doesn't have MSG)
1 cup low/non fat sour cream or plain yogurt
12-16 corn tortillas (6-inch)
8-12 ounces Monterey Jack cheese, shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)
1 scallion, thinly sliced (optional)
Season chicken breasts with salt and pepper, and broil on broiler pan about 4 minutes +/- each side. Place on heat-safe plate and cover with foil; allow chicken to cool. Meanwhile, in a large bowl, combine both cans enchilada sauce and sour cream.
Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred or chop meat. In a large bowl, combine chicken and 1/2 cup sauce mixture.
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
Bake until cheese is browned and sauce is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro and scallions, if desired.

I also made this recipe recently with cod;
Prepare the sauce exactly the same, but instead of cooked chicken, fill each tortilla with +/- 3 one inch pieces of raw cod. Roll up and bake as above. I added some lime juice to the sauce, to change the flavor a bit, which was tasty... my kids still think this is a little too spicy, so you may want to add more sour cream (or plain yogurt) to tame the heat a bit.

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