Chicken Enchilada Verdes

Chicken Enchilada Verdes 1

Craig’s List is an interesting, interesting place.

I remember when I moved into an apartment in grad school and my roommate and I wanted a big TV…on a budget. We found a 36-inch tube TV off Craig’s List for $100 and were over the moon with excitement. The seller was even offering to drop it off – awesome. Well, it was awesome until we figured out that a 36-inch tube TV weighs about 982 pounds…and we decided the “best” route was through the side door and up the stairs of the apartment complex. NOT SO BRILLIANT.

We tried carrying it on moving blankets. But it tore through those. I honestly couldn’t tell you how it got up the stairs and into our apartment, but it did. It then caused my TV stand to nearly buckle under its weight and it’s a mystery to me as to how the TV stand didn’t crack in half over the 18 months it sat there.

Chicken Enchilada Verdes 2

After recently redesigning our living room (didn’t it turn out beautiful!?), we were left with this over-sized white Ikea couch + ottoman that wouldn’t fit anywhere else in our house. It’s been sitting in the garage for the past few weeks, forcing me to park in the driveway…and subsequently, forcing me to dodge the rain every morning. NOT COOL.

While Mr. Prevention was out-of-town, I posted the couch on Craig’s List. Daring, I know. I had no intention of having anyone come to the house before he was back in town, but I had received a few emails from interested buyers. Mr. Prevention started having some second thoughts about having someone come to the house, but similar to myself…he wants our garage back. Needless to say, a veeeery interesting guy in a green, beat-up Suburban rolled up tonight to get the couch. He was missing a few teeth and had tattoos all over his neck, but the couch is gone and he was nice enough. Even if he was 45 minutes late.

Chicken Enchilada Verdes 3

Given the whole Craig’s List ordeal, dinner turned into a cold mess as we helped him load the couch in his car. I was not happy about finally giving up on anyone coming for the couch…just as I pulled dinner out of the oven. Figures. And pizza is never as good leftover…not BBQ chicken pizza, anyway.

On Friday night, we went out for Mexican and Mr. P and I were both underwhelmed with our meals — we both had ordered enchiladas. As we were getting in the car to head home, Mr. P said, “Your enchiladas were way better than those.”

I agree, but I’m still not cooking Friday and Saturday nights ;)

Chicken Enchilada Verdes 4

5.0 from 1 reviews
Chicken Enchilada Verdes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 (2 enchiladas each)
 
This creamy enchilada is a fairly quick meal with lots of flavor. We loved them!
Ingredients
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 5 tsp all-purpose flour
  • ¾ cup unsalted chicken stock
  • ½ cup salsa verde
  • ⅓ cup cilantro, finely chopped
  • 2 Tbsp pickled jalapeño pepper, diced
  • 10 oz shredded skinless, boneless rotisserie chicken breast
  • 1 roma tomato, diced
  • 3 Tbsp nonfat plain Greek yogurt
  • 1 avocado, diced
  • 10 (6-inch) corn tortillas
  • 4 oz reduced-fat sharp cheddar cheese, shredded
Instructions
  1. Preheat oven to 425 F.
  2. Heat olive oil in a large saucepan over medium-high heat. Once hot, add onion and cook 4-5 minutes or until softened. Add the garlic and cook until fragrant, about 30 seconds. Stir in cumin and flour, stir well and cook 1-2 minutes. Stir in chicken stock, salsa verde, cilantro, and jalapeno; bring to a simmer and allow to thicken. Stir in chicken, tomato, yogurt, and avocado; remove from heat.
  3. Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon ½ cup chicken mixture into a ceramic baking dish. Spoon ⅓ cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Bake enchiladas for 8-10 minutes or until cheese melts.
Notes
Recipe adapted from Cooking Light
Nutrition Information
Serving size: 2 enchiladas Calories: 429 Fat: 14.4 Carbohydrates: 38.0 Sugar: 2.2 Sodium: 759 Fiber: 5.8 Protein: 33.8 Cholesterol: 63

 Have a great week! :-D

Be well,

sig4

 

Comments

  1. We have something called freecycle.org that I’ve used numerous times – just to get rid of stuff and it doesn’t cost anything! I got my giant deep freeze that way, and I got rid of an old cast iron stove, and gutters! I am too trusting with people, my husband reminds me sometimes not to be so nice to strangers – ha!

    Looks delish!

  2. Sending you virtual hugs for this recipe because I’m in love with it!

  3. Gorgeous living room, Nicole! It’s all grown up and stuff. Swanky.

  4. We made these for dinner tonight and they’re very yummy! Just the right amount of kick, but not overly spicy and with a little tang from the salsa verde and pickled jalapeno. Love!

    I did leave the tomato and avocado out because my husband doesn’t like those things (and I actually don’t prefer them warm). I went ahead and topped my serving with them though. The only other change I made was to assemble these as a casserole/enchilada stack in a 9X9 dish rather than rolling them into individual enchiladas. I did this because it’s easier and I always struggle with rolling corn tortillas! I don’t know why, but half of them seem to fall apart anyway. This turned out great as an enchilada stack though.

    This was so tasty and easy we’ll for sure be making it again! Thanks for another great recipe!

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