chicken enchiladas
CHICKEN ENCHILADAS INGREDIENTS: 2 tbsps extra-virgin olive oil
Active time: 1 hour Cook time: 30 minutes Yield: 8 servings
1 ½ cup canned tomato puree
2 boneless, skinless chicken breasts
16 whole collard green leaves (or whole grain tortillas)
2 tsps cumin powder
1 cup shredded Mexican cheese
2 tsps garlic powder
Garnish:
1 tsp Mexican Spice Blend
Chopped cilantro leaves
1 onion, chopped
Chopped scallions
2 cloves garlic, minced
Plain Greek yogurt,
1 cup corn kernels
Chopped tomatoes.
1 small can black beans, drained 1 poblano chile, seeded and coarsely chopped 4 canned chipotle chiles, seeded and minced 1 (28-oz) can diced tomatoes
PREPARATION: 1. 2. 3. 4. 5.
6.
7.
Heat up a large skillet with olive oil. Season chicken with salt and pepper. Brown chicken over medium-high heat, allow 7 minutes on each side, or until no longer pink. Remove from the pan. In the same skillet, sauté onion and garlic in chicken drippings until slightly translucent. Add corn kernels, chiles, diced tomatoes, cumin, garlic powder, Mexican spices, and black beans. Stir well to combine. Cook for a couple of minutes. Meanwhile, pull cooked chicken apart by hand into shredded strips. Add shredded chicken back into the skillet, and combine with the sauce. If using whole-grain tortillas: Microwave on high for 30 seconds. This softens them and makes them more pliable. If using collard leaves: Separate the stems from the leaves, and quickly steam or boil the leaves so that they are soft and pliable. Coat the bottom of 2 baking dishes with a ladle of tomato puree. Spoon ¼ cup of the chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with tomato puree and cheese. Bake for 15 minutes in a preheated 350°F oven until cheese melts. Garnish with cilantro, scallions, Greek yogurt, and chopped tomatoes before serving.
Active time: 1 hour Cook time: 30 minutes Yield: 8 servings
1 ½ cup canned tomato puree
2 boneless, skinless chicken breasts
16 whole collard green leaves (or whole grain tortillas)
2 tsps cumin powder
1 cup shredded Mexican cheese
2 tsps garlic powder
Garnish:
1 tsp Mexican Spice Blend
Chopped cilantro leaves
1 onion, chopped
Chopped scallions
2 cloves garlic, minced
Plain Greek yogurt,
1 cup corn kernels
Chopped tomatoes.
1 small can black beans, drained 1 poblano chile, seeded and coarsely chopped 4 canned chipotle chiles, seeded and minced 1 (28-oz) can diced tomatoes
PREPARATION: 1. 2. 3. 4. 5.
6.
7.
Heat up a large skillet with olive oil. Season chicken with salt and pepper. Brown chicken over medium-high heat, allow 7 minutes on each side, or until no longer pink. Remove from the pan. In the same skillet, sauté onion and garlic in chicken drippings until slightly translucent. Add corn kernels, chiles, diced tomatoes, cumin, garlic powder, Mexican spices, and black beans. Stir well to combine. Cook for a couple of minutes. Meanwhile, pull cooked chicken apart by hand into shredded strips. Add shredded chicken back into the skillet, and combine with the sauce. If using whole-grain tortillas: Microwave on high for 30 seconds. This softens them and makes them more pliable. If using collard leaves: Separate the stems from the leaves, and quickly steam or boil the leaves so that they are soft and pliable. Coat the bottom of 2 baking dishes with a ladle of tomato puree. Spoon ¼ cup of the chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with tomato puree and cheese. Bake for 15 minutes in a preheated 350°F oven until cheese melts. Garnish with cilantro, scallions, Greek yogurt, and chopped tomatoes before serving.
