Thursday, February 17, 2011

Green Chicken Enchiladas

Though the photo portrays a mass amount of greasy cheese, the recipe is really low-fat and super duper yummy!  Test Kitchen strikes again!

Green Enchilada Sauce:
3 poblano chiles, stemmed and seeded (or 5 jalapenos)
1 pound tomatillos (about 12), husked, washed and dried
Vegetable oil spray
1/4 c. chicken broth
1 onion, minced
2 garlic cloves
1/2 c. packed fresh cilantro leaves
1 T. fresh lime juice
1 T. olive oil
1 tsp. sugar
Salt and Pepper


Arrange the chiles, skin-side up and tomatillos on a foil-lined baking sheet and spray with oil.  Broil vegetables 6" from broiler until blacken and begin to soften, 5-10 minutes, rotating the pan halfway through.

Remove veggies from the oven, let cool slightly, then remove the skin from the chiles.  Process all ingredients in a food processor until smooth, 30-60 seconds.  Season with salt and pepper to taste.

1 lb. boneless, skinless chicken breasts
1 recipe enchilada sauce (above)
1 c. finely crumbled feta cheese (4 oz)
1 (4 oz) can chopped green chiles
1/2 c. minced fresh cilantro
12 (6") soft corn tortillas (I used whole-wheat flour tortillas)
1 c. shredded cheddar cheese

Preheat oven to 350.  Pat chicken dry and season with salt and pepper.  Combine chicken and sauce in a large saucepan and bring to a simmer over medium-low heat, 10-15 minutes.  When it's simmering, cover rand cook until chicken is done, 10-15 more minutes.
Transfer chicken to a plate and shred into bite-size pieces.  Combine the chicken, 1/2 cup of the sauce, feta, chiles, and cilantro in a bowl.  Season with salt and pepper to taste.

Lightly coat both sides of the tortillas with oil spray.  Place 6 tortillas on a baking sheet and bake until they are soft and pliable, 2-4 minutes.  Place 1/3 cup of the chicken mixture evenly down the center of each tortilla.  Tightly roll each and lay seam side down in a 9x13" baking dish. 

Increase the oven temperature to 450 degrees.  Pour 1 cup more sauce over the enchiladas and sprinkle with the cheddar.  Cover the baking dish with foil and bake until the enchiladas are heated through about 10 minutes.  Remove the foil and continue to bake until the cheese is melted, 3-5 minutes longer.