Happy Cinco de Mayo and Happy Monday!
If you aren’t going out tonight, then this is a good alternative to make at home. It’s quick and doesn’t require a lot of cooking. I hope you enjoy it as much as we did.
Chicken Verde Enchiladas
Adapted from Cooking Light, May 2014
Ingredients:
1 Tbsp. oliveo oil
3/4 chopped onion
1-16 oz.jar salsa verde
1/3 cup finely chopped cilantro stems
5 Tbsp. all-purpose flour
1/2 tsp. ground cumin
2 garlic cloves, thinly sliced
8 oz. skinless boneless chicken breast (about 2 cups)
3 Tbsp. reduced-fat sour cream
8 medium flour tortillas
4 oz. Mexican blend shredded cheese
2 Tbsp. cilantro leaves
Directions:
1. Place oven rack in lower third of oven, and preheat broiler to high.
2. Heat olive oil in medium saucepan, and saute’ until golden brown. Add salsa verde, cilantro stems, flour, cumin, and garlic, stirring with a whisk. Bring to a boil; reduce heat, and simmer about 4 minutes. Stir in chicken, and cook 1 minute or until heated. Remove from heat and stir in sour cream.
3. Stack tortillas between two damp paper towels and microwave on high for 45 seconds. Spoon 1 cup chicken mixture into an 9×13-inch glass baking dish. Spoon about 1-3 cup of chicken mixture in the center of each tortilla, and roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.
