Light Chicken Verde Enchiladas Recipes

CHICKEN ENCHILADAS VERDES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
• Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
• Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
• Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
• Bake in the preheated oven until bubbling, about 25 minutes.

ROASTED CHILI VERDE CHICKEN ENCHILADAS

Steps:

• Preheat broiler with oven rack 6 inches from heat. Coat a rimmed baking sheet with cooking spray. Place tomatillos, poblanos, onion, and garlic on prepared baking sheet. Broil for 12 minutes, turning vegetables after 6 minutes, until well charred. Let stand 5 minutes. Scrape mixture and any accumulated juices into a blender. Add cilantro leaves and stems, cumin, and 1/2 teaspoon each salt and black pepper; process until smooth.
• Heat oil in a Dutch oven over medium-high. Sprinkle chicken with remaining 1/2 teaspoon each salt and black pepper. Place chicken in a single layer in Dutch oven, meaty sides down. Cook until browned, 5 to 6 minutes. Transfer to a plate.
• Pour tomatillo mixture into Dutch oven. Bring to a boil over medium-high. Cook until sauce thickens slightly, 3 to 5 minutes. Return chicken to Dutch oven; reduce heat to medium-low; simmer until a thermometer inserted in thickest portion registers 165°F, 12 to 15 minutes. Place chicken on a plate; let stand 5 minutes. Set aside 2 cups tomatillo mixture. Shred chicken and return to Dutch oven; discard bones. Toss meat to coat.
• Preheat oven to 350°F. Coat 2 (11- x 7-inch) baking dishes with cooking spray. Spread 1/4 cup reserved tomatillo mixture in the bottom of each dish. Spoon 1/4 cup chicken mixture into each tortilla; fold into thirds, and arrange in dishes (8 enchiladas in each). Spread 3/4 cup reserved tomatillo mixture over enchiladas in each dish. Sprinkle each with 3/4 cup cheese. Coat 2 pieces of aluminum foil with cooking spray, and cover each dish. Follow freezing directions, or continue to step 5.
• Bake at 350°F for 15 minutes, until heated through. Remove foil. Increase heat to broil. Broil for 1 to 2 minutes, until cheese is golden and bubbly. Top each serving with 1 tablespoon yogurt and 1 tablespoon chopped cilantro.
• How-To FREEZE: Cover dish with heavy-duty aluminum foil or an airtight lid. Freeze up to 2 months. THAW: Remove foil; reserve. Place dish in microwave. Microwave on MEDIUM for 20 minutes, until thawed. REHEAT: Cover dish with reserved foil. Bake at 350°F for 30 minutes, until cheese is melted and a thermometer inserted in center registers 160°F. Remove foil during last 5 minutes.

LIGHT CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
• Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
• Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
• Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
• Per serving: Calories 452; Fat 23 g (Saturated 9 g); Cholesterol 74 mg; Sodium 852 mg; Carbohydrate 35 g; Fiber 4 g; Protein 27 g

LIGHT CHICKEN-VERDE ENCHILADAS

Steps:

• In 10-inch nonstick skillet, heat the oil over medium-high heat. Cook and stir the onion 3 minutes or until slightly tender; stir in the garlic and jalapenos. Cook and stir 3 to 4 minutes longer or until the vegetables are tender.
• Meanwhile, in a blender container, blend the chicken broth and tomatillos until coarsely chopped. Stir the tomatillo mixture, 1 1/2 teaspoon cumin, sugar, salt, and pepper into the onion mixture. Heat to boiling; reduce the heat and simmer 10 to 15 minutes until the tomatillos are cooked and the mixture is slightly thickened. Stir in the cilantro and set aside
• In a cup, stir together the lime juice, oregano, and 1 teaspoon cumin. In a medium bowl, toss half of the lime mixture with the chicken. Cover and refrigerate until ready to use.
• In another medium bowl, stir together the remaining lime juice mixture and the cottage cheese. Cover and refrigerate until ready to use. Heat the oven to 375 degrees. Spray a 9-inch baking dish with nonstick spray
• Layer 6 of the tortilla halves in the bottom of a casserole dish, overlapping, as necessary. Spread half of the cottage cheese mixture over the tortillas; top with half of the chicken, half of the diced green chilies, half of the Cheddar cheese, and one-third of the Verde Sauce. Add another layer with 6 tortilla halves, the remaining cottage cheese mixture, chicken mixture, green chilies, and half of the remaining Verde Sauce.
• Top with remaining tortilla halves and Verde Sauce. Bake uncovered for 25 minutes. Sprinkle with the remaining Cheddar cheese.
• Bake for an additional 10 to 15 minutes until heated through and the Cheddar cheese has melted. Let the casserole stand for 5 minutes before serving.

CHICKEN ENCHILADAS VERDES

Steps:

• Shred chicken.
• Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
• Preheat oven to 400 degrees F.
• Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
• Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
• Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
• Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
• Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
• Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
• Serve with remaining salsa, sour cream, and guacamole.
• Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

CREAMY CHICKEN ENCHILADAS VERDE

Steps:

• 1. HEAT oven to 350 degrees F.
• 2. MIX sour cream and salsa until well blended.
• 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
• 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
• 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
• 6. Roll up.
• 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
• 8. BAKE 15 to 20 min. or until heated through.
• Serving Suggestion:
• Serve with a side of hot cooked rice to round out the meal.
• Special Extra:
• Sprinkle with chopped tomatoes and sliced green onions just before serving.
• Variation:
• Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
• How to Shred Cooked Chicken:
• Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

COOKING LIGHT ENCHILADAS VERDES

Steps:

• Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
• To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
• Preheat oven to 400°.
• To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.
• Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture downcenter of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeño, if desired.

CREAMY CHICKEN ENCHILADAS VERDE

Steps:

• Heat oven to 350 degrees F.
• Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
• Bake 15 to 20 min. or until heated through.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
• Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
• Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
• Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
• Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
• Bake in the preheated oven until heated through, about 20 minutes.