Chicken Verde Enchiladas

THE RECIPE

Courtesy of: Cooking Light Magazine - May 2014 Issue

3/4 cup prechopped onion
3/4 cup unsalted chicken stock
1/2 cup salsa verde
1/3 cup finely chopped cilantro stems
2 tbsp sliced pickled jalapeno pepper
5 tsp all-purpose flour
1/2 tsp ground cumin
2 garlic cloves, thinly sliced
8 oz shredded skinless boneless rotisserie chicken breast (about 2 cups)
3/4 cup chopped tomato
3 tbsp reduced-fat sour cream
1 ripe peeled avocado, coarsely mashed
8 (6-inch) corn tortillas
4 ox reduced-fat sharp cheddar cheese, shaved
2 tbsp cilantro leaves

Place oven rack in lower third of oven, and preheat broiler to high.

Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bringing to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.

Stack tortillas; wrap stack in damp paper towels, and microwave on HIGH for 45 seconds. Spoon 1 cup chicken mixture into 11 x 7-inch glass or ceramic banking dish. 

Spoon 1/3 cup chicken mixture in a center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. 

Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.

TIPS & TWEAKS

This recipe called for pickled jalapeno peppers, but we bought fresh and chopped it up. We also did not use rotisserie chicken, we cooked chicken breasts in the oven at 350 degrees for 30 minutes, then shredded it.

Also, we wanted a more baked taste, so we baked the dish at 350 degrees for about 20-25 minutes, broiling for the last 3 minutes.

REVIEW

It might be obvious how amazing this recipe is in the fact that we didn't get a picture of this after it was baked! Yes, this is amazing and we will be making it quite often.