Recipe of the Week: Green Chicken Enchiladas

No, the chicken is not technically green...the green in this recipe comes from salsa verde. This is a simple, easy recipe. Because it is still summer, I served it with slices of fresh tomatoes and some salsa. But it would also taste great with a side salad or Spanish rice. So without further ado, here is the tasty recipe:

Green Chicken Enchiladas
Serving Size: 2 enchiladas (serves 5)

3-4 4 oz boneless, skinless chicken breast
3-4 T taco seasoning mix (I used 40% low sodium seasoning)
10 white corn tortillas (I love the brand La Banderita)
10 slices pepperjack cheese (I used half of a slice per enchilada)
1 jar (14 oz) salsa verde
1/2 cup fat free sour cream or nonfat plain yogurt

Place chicken breasts in a large pot with 1 cup of water and taco seasoning mix. SLOWLY braise the chicken (cook over low heat with the lid on) for at least 30 minutes or up to 1 hour. Remove the chicken from the pot. DO NOT throw away the seasoned water. Shred the chicken with fingers or two forks. Place chicken back in seasoned water and cook over med-high heat without the lid until the liquid is reduced to a thick sauce on the chicken.

Preheat oven to 350 degrees.

Spread 1/4 cup of the salsa verde in the bottom of a 9x13 baking dish. To assemble the enchiladas, it's best to heat up a nonstick skillet over medium heat to make the tortillas easier to roll. Working one at a time, heat a tortilla in the nonstick skillet until hot and very pliable (not crispy). Place one slice of cheese in the middle of the tortilla. Place a little less than 1/4 cup of the shredded chicken on top of the cheese. Roll the sides of the tortilla around the chicken and cheese (the ends will be open). Place the rolled tortilla seam down in the baking dish. Repeat until you have rolled and placed all 10 enchiladas. I usually get 8 from end to end and 2 across one side.

Mix the remaining salsa verde with the sour cream (or yogurt) and pour over the top of the enchiladas. Bake at 350 degrees for about 30 minutes. You just need to give it time to heat through and absorb the sauce.

NOTE: I did not have any black beans in my pantry, but next time I will add a can of drained black beans for variation.

Enjoy!!