August 9, 2012
Chicken Enchiladas with Tomatillo Salsa
This recipe has 11 ingredients in the enchiladas and 7 in the salsa. It takes a total of 2 hours and 45 minutes, 25 minutes of which is active and makes 6 to 8 servings. I made a few major modifications to this recipe. When I went to the grocery store I believed that I had bought reduced fat cream cheese. When I started to make this recipe I realized that I had accidentally purchased full fat cream cheese. So I decided to make a substitution. Instead of cream cheese I used a combination of smashed canned reduced sodium black beans and goat cheese. In total I used approximately 2/3 of a can of black beans and 2 ounces of cheese. I mashed the beans and cheese together with a fork and added them instead of the cream cheese in the recipe instructions. For the shredded cooked chicken I grilled chicken thighs with a paprika rub, cooled them and then shredded. Instead of using all mild or hot green chilies I used a can of each. Finally, I forgot to spray the tops of the tortillas with cooking spray, but they came out fine. I followed the remainder of the recipe as written.
If you like your enchiladas mild I would suggest using two cans of mild green chilies. With one can of hot and one can of mild this recipe had a slight kick. However, these were delicious. The modifications worked perfectly and I love the added nutrition from the black beans instead of cream cheese. My two boys ate more than half of the enchiladas and even though they drank milk since they were spicy, they loved them. I would definitely make this recipe again and the salsa was great as a steak topping the next day.
For the recipe go to Chicken Enchiladas.