Chicken En­chi­ladas Verdes

EatingWell - - GOOD FOOD FAST -

AC­TIVE: 20 min TO­TAL: 45 min

Not in a verde mood? Use tomato salsa in­stead. 1/4 cup all-pur­pose flour

1 cup un­salted chicken broth, di­vided 2 cups tomatillo salsa

1 tea­spoon ground cumin

1/2 cup chopped fresh cilantro, di­vided 3 cups shred­ded cooked chicken breast 1 15-ounce can no-salt-added black beans, rinsed

3 ounces re­duced-fat cream cheese 12 5-inch corn tor­tillas

1/2 cup shred­ded Mex­i­can cheese blend

1/2 cup chopped tomato

6 ta­ble­spoons re­duced-fat sour cream

1. Pre­heat oven to 425°F.

2. Whisk flour and 1/2 cup broth in a small bowl. Com­bine the re­main­ing 1/2 cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour mix­ture. Cook over medium heat, stir­ring oc­ca­sion­ally, un­til re­duced to about 21/2 cups, 6 to 8 min­utes. Stir in 1/4 cup cilantro.

3. Spread 1/2 cup of the salsa mix­ture in a 9-by-13-inch oven­proof bak­ing dish. Com­bine chicken, beans, cream cheese and 1/2 cup of the salsa mix­ture in a large bowl. Spoon 1/4 cup of the chicken mix­ture onto the cen­ter of each tor­tilla and roll it up into a ci­gar shape. Ar­range, seam-side down, in a sin­gle layer over the salsa mix­ture in the bak­ing dish. Top the en­chi­ladas with the re­main­ing salsa mix­ture.

4. Bake un­til bub­bling, about 15 min­utes.

5. Re­move from oven; in­crease oven tem­per­a­ture to broil. Sprin­kle the en­chi­ladas with cheese. Broil 8 inches from the heat source un­til the cheese is melted, 2 to 3 min­utes. Top with tomato and the re­main­ing 1/4 cup cilantro and serve with sour cream.

SERVES 6: 2 en­chi­ladas each

CAL 387 / FAT 12G (SAT 5G) / CHOL 84MG / CARBS 36G / TO­TAL SUG­ARS 6G (ADDED 0G) / PRO­TEIN 33G / FIBER 7G / SODIUM 716MG / POTAS­SIUM 639MG.

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