Friday, September 14, 2007

Chicken Enchiladas...mmmmm!!!

I found this recipe through and it is, yet again, a Cooking Light recipe :) They taste nothing like a "traditional" enchilada, I think they tasted better!!! They were very flavorful! I also made up some homemade refried beans and rice. The rice was "eh" probably won't make it again, but the beans were AMAZING!!!! So here are the recipes!

Chicken Enchiladas with Salsa Verde
Cooking Light

1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)
Preheat oven to 425°.

Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.

Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Mexican Rice

1 cup uncooked long-grain rice
1 tablespoon vegetable oil
1/4 cup chopped onion
2 garlic cloves, minced
1 (14 1/2-ounce) can chicken broth
2 plum tomatoes, seeded and chopped
1 (8-ounce) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: cilantro leaves

Sauté rice in hot oil in a skillet over medium-high heat 3 minutes or until lightly browned. Add onion and garlic, and sauté 2 minutes.

Stir in broth and next 4 ingredients. Cover, reduce heat, and cook 15 to 20 minutes. Remove from heat, and let stand 5 minutes. Fluff rice with a fork. Garnish, if desired.

Southern Living

8 cups water
1 pound dried pinto beans, rinsed, drained, and sorted
4 ounces salt pork
1 medium onion, chopped
1 large tomato, chopped
2 garlic cloves, minced
1 bunch fresh cilantro, chopped
1/2 teaspoon pepper
1 1/4 teaspoons salt, divided
1 tablespoon vegetable oil

1. Bring first 8 ingredients, 1/4 tsp. salt, and, if desired, serrano chile to a boil over medium-high heat in a Dutch oven. Cover and cook, stirring occasionally, over medium-low heat 3 hours or until beans are tender. Stir in remaining 1 tsp. salt. Remove and discard salt pork and chile before serving.

Cook 4 cups of beans in 1 Tbsp. hot vegetable oil in a large skillet over medium heat. Reduce heat, and mash beans with a potato masher as they cook, adding water if necessary to keep moist. Simmer, stirring often, 10 minutes. Prep: 5 min., Cook: 10 min. Makes 6 to 8 servings.

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