- 2-12oz. cans tomates verdes or tomatillos. They are canned in water and nothing else. (They can be found in the specialty section in your supermarket.)
- 1 cup cilantro, chopped
- 3 chiles from a can of jalapenos en escabeche, seeded and chopped
- 1 tsp. Engage Organics Garlicsaltless
- 1 tsp. Engage Organics All-Purpose
- 1/4- 1/2 tsp. Engage Organics Mexi-Mix (season to taste for heat)
- 1/2 cup coarsely chopped onion
- 3 tbsp. coarsely chopped parsley
- pinch sugar
Green chicken enchiladas is one of my favorite weekday meals. I’ve made it for my sick neighbor and she said it was better than any restaurant enchiladas she’d ever had–and she used to be a restaurateur.
This recipe is so easy, you will wonder why you haven’t been making this treat all along.
Until I read the ingredients on the side panel of the LaVictoria or Las Palmas Green Chile Enchilada Sauces, I would open two large cans and pour them into the crock pot with 3 frozen skinless chicken breasts. I’d let it cook all day, until the chicken was easily shredded.
After I shred the chicken I dip the corn tortillas into the sauce until lightly coated. (I used the artisan corn tortillas, which are thicker and more flavorful. But if you are watching calories opt for the plain corn tortillas–less calories and very tasty, too.)
After coating tortilla, fill with a mixture of Jack and Cheddar cheese and some of shredded chicken. Roll up jelly-roll style and stack in a pre-greased casserole dish. Once you have used all the tortillas, chicken, and cheese, and the pan is full, pour remaining sauce from crockpot over tortillas until they are covered. Add cheese over top of enchiladas and sprinkle with paprika. Bake at 375 degrees for about 30-40 minutes, until cheese melts, the sauce bubbles, and tortillas are lightly browned on edges.
After I discovered that the canned greens chile sauce was loaded with MSG, hydrolyzed corn protein, corn syrup, and a myriad of ingredients I could barely recognize, I decided to make my own sauce.
So, for the purists, here’s my rendition of the green chile enchilada sauce. It’s a bit more work, but worth the health benefits.
See ingredients listed at left.
Drain the tomates verdes, reserving the liquid for use if the salsa is too thick, and place them, along with the other ingredients into a large mixing bowl. Pour 1/2 of the mixture into a Cuisinart or Blender and whirl for about 45 seconds until smooth. Pour this blended sauce into another large bowl (sorry for added dishes) and blend the second half of the mixture until smooth. Combine the mixtures. (The mixtures should both be smooth and not thick like a paste. If it is too thick, then dilute with liquid from the can).
Pour the sauce into a crockpot and add the frozen chicken breasts. Leave the crockpot on low all day. When you come home at night it will smell like someone else is in your kitchen cooking dinner.
The tortillas are easy to prepare from this step. Just like above, shred the chicken, dip the tortillas into the sauce, fill tortillas with chicken and mixed cheese mixture. Roll and stack in casserole dish. Pour remaining sauce over tortillas and top with cheese. Bake at 375 degree 30-40 minutes until sauce is bubbly and cheese melts.
Serve with low-fat sour cream, avocado, radishes, olives, cilantro and any other of your favorite toppings.
Because these freeze so easily, make one casserole for dinner and freeze another for later. Nothing like having a spare in the freezer to give you a night off later. Enjoy. This is a fabulous dish.
For a quick version of this recipe, use the chicken from the Rotisserie-Style Chicken to stuff the tortillas. Dinner will be on the table in no time.