Chicken Enchiladas Verde

Healthy Green Enchiladas

I don’t know the statistics but I bet among meat eaters, chicken gets eaten the most often. It can get hard to come up with new ideas. I have the best idea! How about switching to pasture raised “happy” chickens, that get to eat bugs, wander around and get treated humanely while they are alive ? Use this site to find some near you. If you haven’t had this kind of chicken before, you will absolutely not believe the taste difference and you will never ever want to eat “regular” supermarket chicken again. It is one of those things that IS worth the $$ difference to eat organic and well raised chickens.

Here is a wonderful recipe that is adapted from an old Weight Watchers recipe. In my personal chef business, I emphasize the importance of eating seasonal and local food, but sometimes you really want to step out of that box. Tomatillos are a summer crop. There are tomatillos available from Mexico but I purchased a can, which I think can be a good alternative to fresh when used infrequently. Vegetables that are canned are picked at their peak while vegetables that are brought here from out of the country may be picked before they are ripe.

Chicken Enchiladas Verde

for the sauce:

1 bunch of fresh cilantro

1 bunch green onions

1 or 2 jalapenos

1 can crushed tomatillos

salt and pepper to taste

1 tsp. ground cumin

1/2 tsp. ground coriander

Combine the cilantro, jalapenos, and onions in a food processor . Add the tomatillos and spices and blend until mixed.  Set aside.

for the filling:

1/2 bunch of swiss chard, chopped in small pieces

4c. fresh spinach

1 T. coconut oil

1 small onion, finely chopped

splash of water

2 c. chopped cooked chicken

3/4 c. crumbled goat cheese

1 tsp. ground cumin

salt and pepper to taste

Melt the coconut oil in a saute pan. Add the onions and cook until softened. Add the greens and cook until wilted, using the splash of water to steam them a bit. Add the rest of the ingredients and cook for 10 minutes.

To assemble:

corn tortillas

Preheat oven to 35oº. This recipe can make around 8 -10 enchiladas, depending on what kind of tortilla you use and how much filling you use for each enchilada. The size pan you use will also vary according to the size of tortilla.You will cover the bottom of your baking dish with a thin layer of sauce.  I used sprouted corn tortillas which are on the smaller side. I am highly prejudiced against wheat tortillas so I encourage you to use corn ( and please check to see that they are made from  non gmo  organic corn. Sprouting makes them more digestible). Corn tortillas are a bit more difficult to work with as they are not so flexible. I have a gas stove and so I heat my tortillas individually over the flame of a burner, turning them a few times and letting them soften. Then I dip them into the sauce. Placing them on a cutting board, I put a heaping tablespoon, plus a bit more, filling onto one end of the tortilla and rolled them up. Place seam side down into the baking dish. continue until pan is full, or all the filling is used up. Cover with the rest of the sauce. You could add some grated cheese of your choice here if you would like. Bake for 20 minutes, until everything is hot and bubbly.

I served mine with some refried beans and a small salad. Muy bueno y mucho sabor!