Tex-Mex Tuesday: Low Cal Green Chile Chicken Enchiladas + 5 Minute Corn On The Cob

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Don’t you just want to pop the above picture into the oven?? Well that’s what I was ready to do last night after assembling these super easy and reduced-fat green chile chicken enchiladas (plus they are gluten free). They were beyond simple to prepare and came out piping hot after only 22 minutes of cook time. I am not sure if you have noticed the hatch chile fest that has been going on at most grocery stores and farmers’ markets lately, but after pretty much seeing everything reinvented with the use of hatch chiles (chips, bread, cheese, soups, etc.) it was time to make something verde (green in Spanish). Central Market is currently sampling  “green chile stew”, and I couldn’t help but buy a jar as it was really good. It worked perfectly for these enchiladas, but if you cannot find that brand any green chile salsa or “salsa verde” will work just fine. You could make your own green chile salsa, but on a Monday after working all day and squeezing in a work out… I just didn’t have time to roast hatch chiles and make a homemade salsa.. so sawee.

Making enchiladas is a really great interactive dish to make with children, friends or your significant other… plus these turned out super delish. For a quick side I popped some corn (still in the husk) in the microwave and spiced it up with a little lime and seasoning salt. Cut up half an avocado, juice with lime, and top with salt and pepper as a garnish and you have a Mexican dinner in no time. I hope you will test out this enchilada recipe while this last week of the chile fest is still happening!

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Low Cal Green Chile Chicken Enchiladas

Ingredients/Cookware:

  • 9×13 inch baking dish
  • 1 32 oz jar green chile stew or a similar green salsa
  • 1 1/2 cups reduced-fat jack cheese (monterey or colby)
  • 1 cup light sour scream
  • 2 cups shredded cooked chicken (I cooked my own skinless boneless chicken breasts, but you can certainly shred a rotisserie chicken)
  • cooking spray
  • package of 8-12 corn tortillas
  • chopped green onion or cilantro for garnish (optional)

Directions:

  • preheat your oven to 425
  • spray/grease your oven proof baking dish
  • in a prep bowl combine 1 cup salsa, 1 cup sour cream, and the shredded  and cooked chicken
  • in a damp paper towel wrap a stack of corn tortillas and microwave for 30 seconds
  • assemble each tortilla with two spoonfuls of the mixture from the bowl, wrap the tortilla, and place seem side down
  • repeat until your dish is full
  • pour remaining salsa verde/green chile sauce evenly over all enchiladas
  • top with cheese
  • bake for 20-25 minutes
  • broil for remaining 1 minute (optional)
  • serve hot and top with chopped green onion or cilantro (optional)
  • Great dish for having company over… prepare ahead of time and store in fridge unbaked for up to 24 hours  – pop it in the oven before guests arrive!

5 Minute Mexican Corn – Serves 4 to 8

  • in an oven proof dish cook 4 cobs of corn still in the husk for 5 minutes on high (time may vary)
  • remove the husk and silk
  • squeeze lime juice
  • top with cayenne pepper, paprika, Lawry’s Seasoning Salt.. or plain old salt and pepper (or all!)
  • halve the cobs to create 8 pieces or remove the corn from the cob with a knife for a bowl of corn

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