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Dig In With Dana

Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Chicken Enchiladas with Salsa Verde

January 19, 2015

Chicken Enchiladas with Salsa Verde
GF
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P1030713Chicken Enchiladas with Salsa Verde is a light and spicy one dish meal that can be prepared days or weeks in advance. If you’ve never tried to make chicken enchiladas before, this recipe’s for you!IMG_2892Prepare without baking, cover well with foil and freeze until needed.

Save time by using store bought, roasted chicken or easily poach your own chicken breasts.IMG_2851Once you get the hang of this basic recipe, make your own variations.


Use pork or beef instead instead of chicken. Make a vegetarian version with corn and or beans.

Ahh the spicy possibilities…

My friend Mary Beth and I made a double batch of these enchiladas over the holidays.IMG_2890

This is why quantities shown look larger than the amount called for in the recipe.

You can always double this recipe, bake one this week and put the other one in the freezer for another day.

This is our favorite meal to pull out of the freezer, bake and serve when our family or company comes for dinner.

There are never any leftovers!IMG_2854Save calories by using low fat milk and egg substitute.IMG_2859To make the salsa verde, add tomatillos (drained) and chopped green chilies to the egg mixture.IMG_2861IMG_2873Shred the chicken.IMG_2864Combine with cheeses and chopped onion to make the filling.IMG_2882Place filling along the length of the first third of the tortilla and roll up tightly.IMG_2884IMG_2886IMG_2887Continue rolling until all tortillas have been filled.

If you are freezing before baking, top with sauce and cheese and cover with two layers of aluminum foil.

Chef’s tip: Be sure to write the current date on the foil with a sharpie.

You could also write “Chicken Enchiladas” and “Bake at 375 F for 30+ minutes”.

Freeze for up to three months and make a note on your calendar to bake the enchiladas before the expiration date!

While there’s no need to defrost the frozen enchiladas before baking, they will take longer to cook, so start checking after 30 minutes.Chicken Enchiladas with Salsa Verde Recipe and helpful photos at diginwithdana.comServe with sour cream, extra cheese, salsa and parsley or cilantro.

Show us your own version of these enchiladas.

Be sure to Instagram or post them to Facebook with the hashtag #diginwithdana.

Dig in to Chicken Enchiladas with Salsa Verde.

Make ahead meals just got easier and spicier!

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Chicken Enchiladas with Salsa Verde

  • Author: diginwithdana
  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 15 mins
  • Yield: Serves 6+ 1x
  • Category: Main Dish
  • Cuisine: Southwestern
Chicken Enchiladas with Salsa Verde

Adapted from Cooking Light magazine,these easy enchiladas can be made with either store bought or your own poached chicken. Double the recipe and freeze one for busy weeknights or a special dinner.

Ingredients

Filling:

  • 3 cups water
  • ¼ teaspoon kosher salt
  • 10 black peppercorns
  • 2 large yellow onions,
  • ( 1 ½ onions, quartered and ½ onion chopped)
  • 2 bay leaves
  • 1 pound boneless, skinless chicken breast halves
  • ¾ cup (3 oz.) shredded white cheddar cheese, divided
  • ¾ cup (3 oz.) shredded extra sharp cheddar cheese, divided (reduced fat okay)
  • cooking or baking spray

Sauce:

  • 2/3-cup low fat milk or plain milk alternative
  • ¼ cup egg substitute
  • 1/8 teaspoon kosher salt
  • 1 (11 oz.) can tomatillos, drained
  • 1 (4.5 oz.) can chopped green chiles, undrained

Tortillas and Optional Toppings:

  • 10 – 12 (6 inch) corn tortillas
  • 1 cup low fat or fat free sour cream
  • extra shredded cheddar cheese
  • green or red salsa
  • cilantro or parsley sprigs for decoration

Instructions

  1. Poach the chicken: Place the water, salt, peppercorns, 1½ onions, quartered, bay leaves and chicken breasts in a large pot with a lid and bring to a boil. Reduce heat, cover and let simmer 20 – 30 minutes, depending on the thickness of the chicken. Check for doneness after 20 minutes. Remove chicken and let cool. Shred with two forks. (Strain broth and set aside to moisten tortillas before filling.)
  2. Preheat oven to 375 F. Spray an 11x 7-inch baking dish with cooking spray.
  3. Prepare filling: In a large bowl combine shredded chicken, ½ cup chopped onion, and ½ cup each of the white and sharp cheddar cheeses. Taste filling and season with extra salt and pepper, if needed.
  4. Prepare sauce: In a blender, combine milk, egg substitute, salt, drained tomatillos and undrained green chiles. Pulse until smooth.
  5. Fill tortillas: Dip corn tortillas one at a time in the warm chicken broth (one side only) and place on paper towels next to the bowl of filling. Use a 1/3-cup measure to scoop and fill the first third of the tortilla. Roll tightly and place, seam side down in the baking dish. Repeat process, making between 10- 12 or more enchiladas.
  6. Pour sauce over enchiladas. Cover with foil and bake at 375 F for 20 minutes. Uncover, sprinkle with remaining cheddar cheeses and bake until the cheese melts, about 5 minutes.
  7. Serve with sour cream, extra shredded cheddar cheese, salsa and sprigs of cilantro or parsley.

 

Can be made...

Gluten FreeHealthyVeganVegetarian

1 Comment

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  1. Eight Days of Chicken - Dig In With Dana says:
    March 5, 2015 at 4:32 PM

    […] Chicken Enchiladas with Salsa Verde […]

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Chef and photographer. I love developing simple recipes and sharing them with my family and friends. »

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