These are "regular" enough to smell/look/feel/taste like enchiladas, but they offer so much more- the pepperiness from the arugula, the heartiness from the occassional mushroom bit, the smokey kick from the chipotle, and the slow-roasted chicken all really came together to make for a great dish...if I do say so myself :)
The recipe is wordy, but its really not difficult.
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Slim Chicken Enchiladas with Salsa Verde & Chipotle Sauce
INGREDIENTS
4 small sweet peppers, diced
½ red onion, diced
1 lime, chopped & wrapped in cheese cloth
½ c diced mushrooms (I like baby bellas best)
Generous handful of baby arugula, if desired, you can chop it up
1 can rinsed black beans (reduced sodium is best)
2 uncooked organic chicken breasts
1 small can diced green chiles
½ c water
½ c plain fat free Greek yogurt
1 tsp each cumin & salt & pepper
16 small corn tortillas
1 c (or more) salsa verde or green taco sauce (Wegman's roasted tomatillo sauce is the BEST!)
2T chipotle sauce
¼ c shredded Parmesan cheese
Fresh cilantro
Fresh cilantro
DIRECTIONS
Place the following in a Crock Pot & cook on HIGH for 3
hours
4
small sweet peppers, diced
½
red onion, diced
1
lime, chopped & wrapped in cheese cloth
½
c diced mushrooms
Generous
handful of baby arugula
1
can rinsed black beans
2
uncooked organic chicken breasts
1
small can diced green chiles
½
c water (swish in empty chile can to get the rest of the goodness out)
Discard the lime.
Use 2 forks to shred the chicken and combine ingredients.
Mix in the following:
½
c plain fat free Greek yogurt
1
tsp each cumin & salt & pepper, to taste
Warm tortillas in batches of about 4 in the microwave for
~30 seconds, between damp paper towels.
You are warming them in batches so they won’t cool down by the time you
get around to rolling them up, obviously.
16
small corn tortillas, warmed in batches
I covered my pan with tin foil because I am averse to
cleaning pots, but do whatever you want.
Use a ¼ c measuring cup to spoon ~ ¼ c filling into a warm
tortilla, wrap it up, and place the seam-side of the tortilla down into the pan. Be aware that there will probably be
excess liquid in the chicken mixture, so try to be draining it as you scoop out
each ¼ cup. Fit the rolled
tortillas tightly in the dish. I
squeezed in 16, using 2 pans of different sizes, but I think 16 would be about
right for a standard 9x13 pan (5 rows of 3 + a bonus somewhere)
Cover with green salsa and spoon a little chipotle sauce
over each tortilla roll. Sprinkle
with cheese.
1
c (or more) salsa verde or green taco sauce
2T
chipotle sauce
¼ c shredded parmesan cheese
Cover loosely with foil and bake at 350 for around 30 mins,
until you see some bubbling juices & the cheese is melted completely.
Serve with fresh cilantro!
Serve with fresh cilantro!
The beauty of this recipe is the unusual amount of veggies
and the high amount of protein even though only 2 chicken breasts are
used. Supplementing the meat with
beans & yogurt means less saturated fat and less animals dying (if you’re
not too into that) and still getting 8 servings with a substantial amount of
wholesome protein. ¡Qué bueno!
Also, I'm a believer of only adding cheese ON TOP because it takes A LOT of cheese mixed inside of a dish for it to even be noticeable, so why waste cheese and why waste calories? This is also my philosophy on omlettes. Putting it on top makes it easier to taste while using less.
NUTRITION INFORMATION
According to my calculations at Livestrong.com/myplate
For 2 enchiladas (recipe makes 16 enchiladas, ie, 8 servings
total)
218 Calories
2.4g Total Fat
7g Fiber
14.5g Protein
That’s light enough to have 2 servings if you wanna! If you do, that’s about 14 GRAMS OF
FIBER & 29 GRAMS OF PROTEIN! Whoa!
Winner.
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