Thursday night's dinner was Enchilladas De Pollo. This is one of my favorites especially when served with Frontera Roasted Tomato Salsa (the absolute BEST), chips, sour cream, and guac.

Enchiladas De Pollo
Recipe By :Jean Kressy
Serving Size : 4
3 cups water
1/4 teaspoon salt
8 black peppercorns
1 onion -- quartered
1 bay leaf
1 pound skinless chicken breast halves
3/4 cup Monterey jack cheese -- shredded (3 ounces), divided
3/4 cup reduced fat extra-sharp cheddar cheese -- shredded (3 ounces), divided
1/2 cup onion -- chopped
Sauce: 2/3 cup 2% low-fat milk
1/4 cup fresh cilantro -- chopped
1/4 cup egg substitute
1/8 teaspoon salt
1 11-ounce can tomatillos -- drained
1 4.5-ounce can chopped green chiles -- undrained
Remaining Ingredients:
8 6-inch corn tortillas
2/3 cup fat-free sour cream

To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.

Preheat oven to 375º.

Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.

To prepare sauce, place milk and next 5 ingredients (milk through chiles) In a food processor; process until smooth.

To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.

Pour sauce over enchiladas. Cover and bake at 375º for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melts. Top with sour cream.

Serving size: 2 enchiladas and about 2 1/2 tablespoons sour cream.
Calories 502 (30% from fat); Fat 16.61 (saturated 8.4g monounsaturated 3.71g, polyunsaturated 2g; Protein 47.69g; Carbohydrates 40g; Fiber 4.6g; Cholesterol 114mg; Iron 3mg; Sodium 725mg; Calcium 598mg
Description: "Chicken Enchiladas"
Source: "Cooking Light Magazine, August 2001, page 139"
Copyright: "(c) 2001 by Southern Living, Inc."

Recipe By :Ina Garten
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove -- minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato -- seeded, and small-diced

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Copyright: "Copyright 1999, The Barefoot Contessa Cookbook"Yield: "3 cups"


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