I modified this recipe from a great cooking blog, Cooking With Sara. I like the idea of shrimp enchiladas, but I had tons of tomatillos on hand so I wanted to make my own Green Sauce to pour over them.
12 corn tortillas (6 inch)
1 medium onion, chopped
2 Tbsp. olive oil
3/4 pound cooked medium shrimp, chopped
1 4 oz. can chopped green chile's
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin
4 oz. reduced fat cream cheese
1 1/2 cups shredded Mexican blend cheese, divided
Prepared Green Tomatillos Sauce
Wrap tortillas in foil and place in the oven for 15 minutes or until softened.
Meanwhile, in a large skillet, saute onion in olive oil over medium heat until tender. Add shrimp, green chilies, chili powder, salt, pepper and cumin. Cook for 2-3minutes until combined. Stir in cream cheese, then 1/2 cup of Mexican cheese until melted.
Unwrap tortillas. Spray a 9x13 baking dish with nonstick cooking spray, then spoon 1/4 cup of filling down middle of one tortilla. Roll and place seam side down in baking dish. Repeat with remaining tortillas.
Cover enchiladas with tomatillo sauce, then with remaining cheese. Bake at 350 for 20-25 minutes or until heated through and bubbly.
1 T. Olive Oil
1 Large Onion, chopped
2 cloves garlic, minced
1 lb. Green Tomatillos, cut in halves or quartered
¼ C. Snipped Cilantro
Salt and Pepper to taste
In a large sauce pan saute onion and garlic in olive oil until softened. Add tomatillos, cover and simmer until softened. Transfer vegetables to blender and pulse until blended without chunks. Add cilantro, salt and pepper to taste and set aside.
Tuesday, May 10, 2011
Friday, May 6, 2011
I can't take credit for coming up with the delicious meal (I found it here ) but I can say it is amazing! All of my family ate it up without complaining ( a miracle in and of itself) but my 3 year old twins even asked if I would make it for lunch the next day! That's a sure sign of a winner to me, and if that doesn't put it over the top for you, I found it while looking up "healthy" meal ideas, which means you can easily have 3-4 helpings and still not gain weight right? :)
- 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
- 1 teaspoon kosher salt, divided
- 1/4 cup plus 1 tablespoon all-purpose flour, divided
- 3 teaspoons extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- 1/2 cup dry white wine (I didn't have any and just used more broth instead)
- 1 14-ounce can reduced-sodium chicken broth
- 1/3 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup chopped chives, (about 1 bunch)
- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
- Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.