Tuesday, October 4, 2011

Family Night - Enchiladas Verdes

Last weekend, my dad, little brother and I went to see The Lion King 3D (cue waterworks). My father noted how surreal it was to see the iconic animated film in theaters again after taking me 17 years ago. We departed the theater exhilarated, nostalgic, and, despite all the popcorn, hungry. I opted to try to find a meal that would satisfy the men-folk. My dad requested a green sauce rather than the traditional red, and thus, a new recipe was born.
loosely adapted from The Skinny Taste, also not very "skinny"
(makes 1 batch, 12 enchiladas)
 Enchilada Sauce:
  • 1 tsp butter
  • 1 cup chicken broth
  • 1/2 cup chopped onion
  • 2 tbsp flour
  • 7 oz can chopped green chile
  • 2 jalapeƱos, chopped
  • 1/2 cup light sour cream
  • salt and pepper to taste
Chicken Filling
  • 1 tsp olive oil
  • 1/4 cup chopped white onion
  • 2 cloves garlic, minced
  • 1 can (4.5 oz) chopped green chiles
  • 8 oz cooked shredded chicken breast
  • 1/3 can water
  • 1 chicken bullion
  • 1 tsp cumin
  • 3/4 cup reduced fat Mexican cheese
  • 8 medium tortillas
  • chopped fresh cilantro
Preheat oven to 400 degrees.
Melt butter in a large pan over medium heat. Add onion and cook until translucent (3 minutes). Add flour and cook for a minute or two, then whisk in the chicken broth. Cook until the sauce thickens. Add chilies, jalepeƱos, and season to taste. Let the sauce cook for another minute and then remove from heat. Stir in the sour cream.

Though the filling for these enchiladas is almost identical to the other batch I made, this time I used pre-cooked chicken to save time. Saute onions and garlic until soft, about 3 minutes. Add chiles, waters, bullion cube, and cumin. Mix well and cover. Let the sauce simmer about 15 minutes, then add chicken. Cook for several minutes and then set aside.

Again, fry your tortillas in vegetable oil for a few minutes and let cool on a paper towel. Spoon your chicken mixture into the tortillas, roll up, and set in a greased baking dish seam-side down. Cover in your green chili sauce and cheddar cheese, and then bake for 20 minutes. Top with cilantro, sour cream, or, if you're like my father, douse in habanero sauce!
Perhaps if I'm feeling daring I'll tackle a mole sauce next. I'd like to try different fillings, as well: veggies, steak, pastor... the possibilities are endless! What's your favorite enchilada combo?


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