Somewhat Salsa
A light salsa-like topping for the enchiladas.
Ingredients:
3 roma tomatoes, chopped with seeds removed
3 fresh basil leaves, finely chopped
2 garlic cloves, minced or jarred equivalent
1 tbl dried cilantro (or some fresh if you have it)
1 small lemon or lime
2 tbl onion, chopped
salt and pepper to taste
(optional) a diced jalepeno or serrano pepper
Preparation:
Mix together all ingredients except lemon/lime. Cut lemon/lime in half and squeeze over mixture making sure to remove any seeds that fall in. Mix well, cover, and place in fridge. Makes about 1 cup and a bit.
Chicken Enchiladas with Green Chili and Greek Yogurt Sauce
Chicken, onions, and cheese wrapped in wheat tortillas and covered in a green chili and yogurt sauce, then topped with more cheese and baked to a bubbly perfection. My brother-in-law said it tasted like something you'd get at Z'Tejas here in Austin. He ate three of them.
Makes 14-16 enchiladas
Ingredients:
Sauce:
1 tbl unsalted butter
1 Serrano pepper or other hot pepper, minced (remove seeds for a milder sauce)
2 garlic cloves, minced or jarred equivalent
1 tbl flour
1 1/4 cup low sodium or salt-free chicken broth
1 tsp cumin
1/4 tsp chipolte chili powder (optional)
1/4 tsp salt
1/4 tsp pepper
1 4-oz can chopped green chilis
1 tbl dried cilantro
3/4 cup Chiabani low-fat Greek yogurt, plain (can use sour cream instead)
Enchiladas:
3 cups shredded, cooked chicken breasts (about 4 large breasts)
8 oz shredded cheese, your choice (Monterrey Jack, Mexican mix, Colby Jack, etc.)
1 small onion, chopped fine
14-16 small wheat tortillas
You'll also need a large baking dish or two smaller ones, enough to hold at least 14 enchiladas, 16 if you use less meat in each one.
Preparation:
Preheat oven to 375F.
In a saucepan, melt butter over medium-high heat, add garlic and pepper. Saute for 1 minute. Add flour and whisk quickly, cook for 2 minutes then add in chicken broth, cumin, salt, and pepper, continuing to whisk sauce as each is added. Bring to a boil then whisk in the yogurt, green chilies, and cilantro. Remove from heat.
Spray the baking dish(es) with olive oil or vegetable oil spray. Spoon some of the sauce into the dish, enough to lightly cover the bottom. Place a tortilla on a plate, add chicken, onion, and shredded cheese into the center of the tortilla and roll the sides over. Pick up the roll and hold over the baking dish, quickly turning it so the seam is on the bottom and place in the dish. Repeat for remaining tortillas. We were able to get 14 enchiladas made before we ran out of room and we really stuffed the rolls too. If needed, push the rolls together to get more room. You may also be able to place some against the side. Pour the remaining sauce over the enchiladas, covering them as much as possible. Top with remaining cheese.
Place in oven (if dishes aren't deep ones, place on cookie sheets in the oven, just in case) and bake for 15-20 minutes or until cheese is golden.
Serve immediately with some of the salsa sprinkled over each enchilada, and if wanted, add little more Greek yogurt on the side. A nice salad and some sweet corn would make great side dishes.
I'd love to hear what you think of this recipe and any modifications you make to it. I'm thinking a yogurt sauce (or sour cream sauce) mixed in with the chicken would be an awesome addition!
