This translates to Mexican food for the skinny people……… I think……. I know I have posted a ton of mexican recipes, but over the break I cooked a billion different enchilada recipes. I finally found one the I really like as well as a great guacamole recipe. Don’t look at the ingredients and feel overwhelmed. The hardest part about this recipe is the prep and I will give you a few tips on how to make this easier. Enjoy!
Make the Guacamole first so you can nibble while you are cooking the enchiladas!!
- 2 ripe avocados, skin and pit removed
- Zest and juice of 1 lime
- 1 small red onion, finely chopped
- 1 large jalapeño pepper, seeded and finely chopped
- 1 clove garlic, finely chopped or grated
- Salt 1/2 cup pomegranate seeds
In a medium-size mixing bowl, mash the avocado and mix in the lime zest and juice, red onion, jalapeño, garlic and salt. Stir in the pomegranate seeds and serve.
Mariann P. Says to place the advocado pit back into the dip to keep it from browning. You will obviously remove the pit before you serve.
- 2 large poblano peppers
- 4 pieces boneless, skinless chicken breast
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 onion, chopped (can buy pre-chopped or chop ahead of time)
- 2 jalapeño peppers, seeded and chopped, divided
- 2 cloves garlic, finely chopped (use hand shredder)
- Salt and pepper
- 8 medium-large tomatillos, peeled, rinsed and chopped
- 3/4 to 1 cup cilantro, divided
- Juice of 1 lime
- 2 teaspoons honey
- 8 6-inch flour tortillas or 12 5-inch corn tortillas
- 1 cup crème fraiche or sour cream
- 1 cup shredded Swiss cheese (buy 1/3 pound block)
- 1 cup shredded Monterey Jack cheese (buy 1/3 pound block)
Heat broiler to high. Place poblanos under broiler and char until blackened an all sides, 10-12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool to handle. Switch oven to bake at 375˚F.
While peppers char, place chicken in a small pan and add enough water to come up to top of meat but do not submerge completely. Bring to a boil then reduce to simmer and poach 10-12 minutes. (I slow cook for 5 hours in water, taco seasoning, and worceshire. This leaves more room on the stove and I find chicken easier to shred.)
Meanwhile, heat EVOO, 2 turns of the pan, in a skillet over medium-high heat. Add onions, 1 jalapeño and garlic, and cook to soften, 5 minutes.
While the veggies cook, place tomatillos, 1/4 cup cilantro and lime juice in the food processor. Peel and seed poblano peppers, give them a coarse chop and add to processor. Process until an almost-smooth sauce forms, 1 minute. Pour the sauce into a skillet and stir to combine. Stir in honey, season with salt and pepper, and simmer 10 minutes.
Shred the cooked, poached chicken with 2 forks.
Blister flour tortillas in dry pan or over open flame to soften. If using corn tortillas, warm a thin layer of vegetable oil in small skillet over medium-low heat. Pass the corn tortillas through warm oil to soften them, stacking them on paper towel-lined plate.
Pour a little sauce into the bottom of 1 medium casserole or 4 individual casseroles. Fill 8 flour or 12 corn tortillas with shredded chicken, roll them up and arrange them side-by-side in a baking dish. Top with remaining sauce. Dot the enchiladas with crème fraiche or sour cream and top with Swiss and Jack cheeses. Bake 25-30 minutes until bubbly and brown on top.