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Enchiladas for Eight Menu

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Enchiladas for Eight Menu

* Heat 2 tablespoons canola oil in a large saucepan over medium-high heat. Add 1/2 cup finely chopped onion and 2 minced garlic cloves; sauté 3 minutes. Add 2 cups uncooked long-grain rice; cook 2 minutes, stirring constantly. Add 1 3/4 cups fat-free, less-sodium chicken broth and 1 (10-ounce) can diced tomatoes and green chiles, undrained; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in 1 cup thawed frozen whole-kernel corn. Sprinkle with 2 tablespoons chopped fresh cilantro.

Green Chile-Chicken Enchiladas

New Mexicans prefer these over the beef enchiladas associated with other Southwest cuisines. Prepare the sauce and the chicken mixture up to two days ahead, and refrigerate separately until ready to assemble the enchiladas.

Green Chile-Chicken Enchiladas Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Ingredients

  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups finely chopped onion, divided
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 cup fat-free sour cream
  • 3 cups Green Chile Sauce
  • Cooking spray
  • 16 (6-inch) corn tortillas
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese
  • 1/2 cup (2 ounces) shredded cheddar cheese

Preparation

Combine broth, 1 cup onion, and next 5 ingredients (through bay leaf) in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan; chill 15 minutes. Reserve broth mixture for another use. Shred chicken into bite-sized pieces. Combine chicken, remaining 1/2 cup onion, and sour cream in a bowl, stirring well.

Preheat oven to 350°.

Spread 1/4 cup Green Chile Sauce in the bottom of each of 2 (11 x 7-inch) baking dishes coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place 8 filled tortillas, seam-side down, in each dish; pour 1 1/4 cups of remaining Green Chile Sauce over filled tortillas in each dish. Combine cheeses in a bowl. Sprinkle half of cheese mixture evenly over filled tortillas in each dish. Bake at 350° for 18 minutes or until thoroughly heated.

Cooking Light DECEMBER 2007

Spicy Spanish rice*

Baked tortilla chips and salsa

Formal Menu Top Enchiladas for Eight Menu

Green Chile-Chicken Enchiladas

Spicy Spanish rice*

Baked tortilla chips and salsa

Cooking Light

Formal Menu Bottom

Shopping List for Enchiladas for Eight Menu

For the best and most authentic flavor, use our recipe for Green Chile Sauce when making the enchiladas. If you're pressed for time, substitute commercial salsa verde. Bake enchiladas either family-style or in individual gratin dishes. (Serves 8)

* Heat 2 tablespoons canola oil in a large saucepan over medium-high heat. Add 1/2 cup finely chopped onion and 2 minced garlic cloves; sauté 3 minutes. Add 2 cups uncooked long-grain rice; cook 2 minutes, stirring constantly. Add 1 3/4 cups fat-free, less-sodium chicken broth and 1 (10-ounce) can diced tomatoes and green chiles, undrained; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in 1 cup thawed frozen whole-kernel corn. Sprinkle with 2 tablespoons chopped fresh cilantro.

Shopping List:

Canned

  • 3 cups fat-free, less-sodium chicken broth

Meat

  • 4 (6-ounce) skinless, boneless chicken breast halves

Produce

  • 1 1/2 cups finely chopped onion, divided
  • 2 garlic cloves, minced

Spices

  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1 bay leaf

Recipe List

Green Chile-Chicken Enchiladas

Spicy Spanish rice*

Baked tortilla chips and salsa

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Enchiladas for Eight Menu
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