Mexican Comida Para la Gente Flaca

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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!

Step 1:

Pomegranate Guacamole

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

 

Preparation:

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.

 

Tips:

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.

 

 

Step 2:

Enchilada Suizas

  •  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)

 

Preparation:

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.

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