Chef Meg's Creamy Green Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 ounces boneless chicken breast, fat trimmed1 tablespoon smart balance butter1 small onion, about 1/2 cup, diced fine8 ounces portabella mushrooms, sliced1 jalapeno, seeded and diced fine8 ounces baby spinach1 teaspoon cumin seeds or 1/2 teaspoon ground cumin1/4 teaspoon chili powder1/4 cup reduced fat sour cream2 tablespoons skim milk4 (8 inch) whole wheat tortillas1/4 cup monterey jack cheese, shredded1 can green chiles, chopped and drained
Preheat oven to 350 degrees.
Place chicken breasts into a saute pan. Cover poultry with water and place on stove top over moderate heat. Be sure to keep the heat of the water at 185 degrees. One of the best ways to tell if you are within the correct range is to just look for tiny bubbles every so often. Poach poultry for about 20 minutes or until meat reaches 165 degrees internal temperature. Remove meat from poaching liquid to cool. Once cooled cut into 1/4 inch cubes and reserve.
In a large saute pan heat butter until foaming. Add chopped onion to sweat. Cook for 1-2 mintues. Add mushrooms to the pan and continue to saute for 2-3 minutes. Add jalapeno and spices to the pan, stir to combine. Add spinach to pan and cook just until wilted.
Combine milk with sour cream. Pour 2 tablespoons of the mixture into the sauted vegetables, stir to combine. Simmer for 1-2 mintues. Add diced chicken to the pan, remove from heat.
Spray a 8 X 10 inch baking dish with pan spray. Run tortilla wraps under cool water to soften. Place onto a cutting board. Fill each wrap with 3/4 cup of filling, fold and close into an enchilada style packet. Place fold side down into baking dish. Cover with remaning sauce, cheese, and green chiles. Bake 15 mintues.
Remove from oven and cool slightly before serving.
Makes 4 enchiladas, one per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEF_MEG.
Place chicken breasts into a saute pan. Cover poultry with water and place on stove top over moderate heat. Be sure to keep the heat of the water at 185 degrees. One of the best ways to tell if you are within the correct range is to just look for tiny bubbles every so often. Poach poultry for about 20 minutes or until meat reaches 165 degrees internal temperature. Remove meat from poaching liquid to cool. Once cooled cut into 1/4 inch cubes and reserve.
In a large saute pan heat butter until foaming. Add chopped onion to sweat. Cook for 1-2 mintues. Add mushrooms to the pan and continue to saute for 2-3 minutes. Add jalapeno and spices to the pan, stir to combine. Add spinach to pan and cook just until wilted.
Combine milk with sour cream. Pour 2 tablespoons of the mixture into the sauted vegetables, stir to combine. Simmer for 1-2 mintues. Add diced chicken to the pan, remove from heat.
Spray a 8 X 10 inch baking dish with pan spray. Run tortilla wraps under cool water to soften. Place onto a cutting board. Fill each wrap with 3/4 cup of filling, fold and close into an enchilada style packet. Place fold side down into baking dish. Cover with remaning sauce, cheese, and green chiles. Bake 15 mintues.
Remove from oven and cool slightly before serving.
Makes 4 enchiladas, one per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEF_MEG.
Nutritional Info Amount Per Serving
- Calories: 293.9
- Total Fat: 10.5 g
- Cholesterol: 64.3 mg
- Sodium: 401.3 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 4.7 g
- Protein: 28.3 g
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