Tuesday, October 27, 2009

What's For Dinner? Green Chile & Chicken Enchiladas


After such a nice sunny weekend, it's hard to enter into another chilly week. I had all intentions of making a nice big batch of potato soup for us to enjoy throughout the week, but unfortunately my little potatoes had a bit of white fuzz on them and had to be thrown out. I did a little switching around on our menu and the potato fiasco didn't set us back too much.

I found this easy (and healthy) little recipe in my last issue of BH&G and decided to fix it for our next Mexican-inspired dish.

BH&G says this meal should only cost $3.54/per serving (not bad!), that it should only have 569 calories (that's not that great, but who's counting really?), and that it only takes 28 minutes to make.

BH&G was right.

This little dish was muy bien, and has now been added to our Family Favorites list. Next time you need an easy, semi-healthy, Mexican-inspired dish try this one out. You won't be dissappointed.


Green Chile & Chicken Enchiladas--from Better Homes & Gardens, October 2009 Issue


*I modified it a bit--the original recipe said to microwave the chicken but I don't really like that idea, so I cooked it on the stove to ensure done-ness.

Here's what you'll need:
  • 2 boneless, skinless chicken breasts (or 1 1/4 lb. chicken breast tenders)
  • 1 c. bottled green salsa (we tested with Ortega)
  • 1 (4 oz.) can diced green chiles
  • 1 1/2 c. shredded Mexican-style cheese blend
  • 5 flour tortillas
  • Refrigerated salsa (optional)
  • Sour cream (optional)
  • Lime wedges (optional)
Here's how to make it:
  1. Cook chicken until done and dice up into 1-inch pieces or smaller
  2. In large bowl, add chicken, green chiles and green salsa
  3. Place bowl in microwave and heat for 3 minutes or until mixture is heated through
  4. Stir in 1 cup of the cheese
  5. Spoon chicken mixture down middle of tortillas, and fold up and place in baking dish
  6. Top with remaining cheese
  7. Broil in oven 3 to 4 inches from heat for 1 to 2 minutes or until cheese is melted (I didn't pre-heat, so it took a little longer)
  8. To serve, top with salsa, sour cream and fresh lime wedges.

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Rachel