(WTNH) – If you’re looking to take a favorite not-so-healthy recipe and make it healthy, check out the Green Chicken Enchiladas recipe from Personal Chef and Culinary Instructor Jamie Sydney.
Recipe Chicken Enchiladas with Green Chilis and Tomatillos
Serves 6 about 12 enchiladas
2 Cans of Hatches Green Enchilada Sauce (Or use the recipe below to make your own)
- 2 16oz can of tomatillos, whole, peeled
- 1 16oz can of Green Chilis, skins already peeled, no seeds
- 1/4 Cup of Vegetable Stock, or Chicken Broth
- 2 Bunches of Green Onions
- 2 Cloves of garlic, roasted or raw
- 1/2 Bunch of Cilantro
- 1 Lime, juice only
For the Enchilada:
- 4 Chicken Breasts, baked and finely shredded (or shred a large roasted whole store bought, cooked chicken to save time)
- 2 Teaspoons of Olive Oil
- 1 Onions, finely chopped
- 2 Cloves of Garlic, finely chopped
- 2 Tablespoons of Sour Cream
- 1/2 Cup of Cheese, Monterey Jack or Mild Cheddar
- 12 Yellow or White Corn Tortillas
Pre-heat the oven to 400 Degrees
- Blend all 7 ingredients for the sauce till almost smooth.
- Heat a medium sauté pan on the stove. Place the olive oil in the pan. Add the onions and garlic to the pan and sauté for 3-4 minutes. Take the pan off of the stove and add in the shredded chicken. Add in the 2 tablespoons of sour cream and set aside.
- Dip a tortilla in the remaining sauce and fill it with 2 Tablespoons of the chicken mixture. Roll it and place it seam side down in the casserole dish. Repeat with the rest of the tortillas.
- Top the enchiladas with the remainder of sauce and a sprinkle of cheese. Place the dish in the oven.
- Bake the enchiladas for 20 minutes in the oven.
- Serve with sour cream and a sprig of cilantro.
Jamie is a chef in Rowayton CT and she also teaches cooking classes to dinner parties, stocks fridges weekly for clients with healthy foods, and is writing a cookbook on the idea of “Simple and Healthy(ish) cooking for food lovers”. Her blog features recipes on every Wednesday that are quick and easy to make with a healthy(ish) theme.
Jamie’s philosophy is based on moderation and how to make healthy choices with the ingredients found in the pantry and be able to enjoy the food you are already eating. She finds big flavor in food by using fresh herbs, spices, lemons, limes, olive oil, and all the great ingredients that a Mediterranean or Asian diet would follow.
According to Jamie, fresh ingredients are very important so make sure to shop for foods that are organic when necessary and always fresh. This is important for seafood, meats, and certain vegetables especially. The farm to table trend is very important, but according to Jamie, it is ok to buy vegetables out of season. “There is too much pressure surrounding the idea that we should ONLY eat within the season’s bounty. It’s just not realistic.”
Head to jamie-sydney.squarespace.com for more!