ISO: Chicken Enchiladas 8/2001 recipe

[CHRIST1NE]

Could someone, who already has this typed into MC, please post it? I seem to have misplaced my copy. I looked in a few of the previous threads on this and surprisingly enough they did not have the recipe included. TIA

[CHRIST1NE]

Never mind - I found it. Thanks anyway!

[chica]

I didn't get my 8/01 issue - but saw a chicken enchilada with spinach cream sauce on the cooking light web site, and was thinking of trying it this weekend. Is that the one? Has anyone tried it?

[Varaile]

chica,

The chicken enchilada recipe from the 8/01 issue was the "lightened" recipe of the month. It was made with chicken, cheese and and a tomatillo sauce.

If you try the chicken enchilada with spinach cream sauce from the CL web site would you please post a review? I'm on the look out for a better chicken enchilada recipe!

Thanks!

[debg]

Varaile,

I just went to the web site looking for that recipe and couldn't find it. Can you provide more info, link, recipe, or something to help me. It sounds wonderful and might make it tonight if I can get the recipe in time! Thanks!

[RobinC]

Here is the recipe for the enchiladas. It has gotten pretty good reviews here on the board.

* Exported from MasterCook *

Enchiladas de Pollo (Chicken Enchiladas)

Recipe By :Cooking Light Magazine. August 2001. Page: 139.
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
3 cups water
1/4 teaspoon salt
8 black peppercorns
1 onion, quartered
1 bay leaf
1 pound skinless chicken breast halves
3/4 cup (3 ounces) shredded Monterey Jack cheese,
divided
3/4 cup (3 ounces) shredded reduced-fat
extra-sharp cheddar cheese, divided
1/2 cup chopped onion
Sauce:
2/3 cup 2% reduced-fat milk
1/4 cup chopped fresh cilantro
1/4 cup egg substitute
1/8 teaspoon salt
1 can (11-ounce) tomatillos, drained
1 can (4.5-ounce) chopped green chiles,
undrained
Remaining ingredients:
8 corn tortillas (6-inch)
2/3 cup fat-free sour cream

Directions.
1. To prepare filling, place first 6 ingredients in a Dutch oven; bring to
a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from
cooking liquid; cool. Remove chicken from bones; shred with 2 forks.
Discard bones. Reserve broth for another use.

2. Preheat oven to 375 degrees.

3. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and
1/2 cup onion in a bowl; set aside.

4. To prepare sauce, place milk and next 5 ingredients (milk through
chiles) in a food processor; process until smooth.

5. To prepare tortillas, fill a medium skillet with 1 inch of water; bring
to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in
center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish.
Repeat procedure with remaining tortillas and filling.

6. Pour sauce over enchiladas. Cover and bake at 375 degrees for 20
minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar.
Bake an additional 5 minutes or until cheeses melt. Top with sour cream.
Yield: 4 servings (serving size: 2 enchiladas and about 2-1/2 tablespoons
sour cream).





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Per Serving (excluding unknown items): 158 Calories; 3g Fat (16.4%
calories from fat); 26g Protein; 7g Carbohydrate; trace Dietary Fiber;
57mg Cholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean
Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

[tobykitty]

Does anyone have the recipe for the Chicken Enchiladas with Spinach Cream sauce? I cannot find it on CL website and I don't seem to have any luck with a search.

[Linda in MO]

Maybe this is it...
http://www.angelfire.com/tx/reddingfamily/chickspin.html

[chica]

Made the chicken enchiladas with the spinach cream sauce last night (that is the recipe by the way). Didn't have poblano chiles (Mom used all of them in her chile relleno from two nights ago) so used green bell pepper, and used boiled chicken instead of roasted. Also couldn't find 8 inch tortillas, used 6 inch, and doubled the recipe since there were four hungry people eating, and wanted leftovers.

This is lots of work - and lots of dirty dishes.

Since I had boiled the chicken, wasn't sure if it would be tough/chewy or tasteless, but since you bake it briefly with the sauce on top, it tends to be moist and tender. IF I make it again (big if) I might put some sort of additional seasoning in the chicken - at least salt and pepper.

The first tortilla broke when I tried to roll it - so for the rest I wet them and placed in the microwave for a few seconds, and then it was easy.

In future, I would try to find ways to economize on time and effort - I personally didn't find the green peppers/poblanos necessary, so perhaps I wouldn't use them next time, and I might try using frozen spinach instead of fresh.

But all in all, everyone enjoyed it - and we're looking forward to having leftovers for lunch!

[tobykitty]

Linda,
Thanks for posting that link for the recipe. I must have missed it during my search.

Chica,
Thanks for the feedback. I'll have to try this with you suggestions and let you know how it goes.

[stefania4]

I made this tonight - yum! Wow, was that ever good!

The changes I made were:
flour tortillas, since we don't like corn tortillas
jarred tomatillo salsa because I couldn't find canned tomatillow ANYWHERE
No chiles, since they were in the salsa

DH loves it and it's a definite repeater.

[honeygirl1971]

It sounds good to me too. I'm not sure why I never tried it; I love enchiladas! Thanks for the review Stefania (and chica, for the review you did).
:)

[CindyWeightWatcher]

I had it in MasterCook, so here it is.

* Exported from MasterCook *

Chicken Enchiladas with Spinach Cream Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

INGREDIENTS:
2 poblano chiles
Cooking spray
1 1/2 cups vertically sliced onion -- divided
2 cups shredded ready-to-eat roasted skinned -- boned chicken
breasts (about 2 breasts)
6 cups fresh spinach leaves
1/4 cup chopped green onions
1 teaspoon ground cumin
2 garlic cloves -- minced
1 1/2 tablespoons masa harina or all-purpose flour
1 1/4 cups fat-free -- less-sodium chicken
broth
1/3 cup chopped fresh cilantro
3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
1/8 teaspoon salt
4 corn tortillas -- (8-inch)

INSTRUCTIONS:
Preheat broiler. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; slice into strips to measure 2/3 cup.
Place a large skillet coated with cooking spray over medium heat until hot. Add 1 cup sliced onion; cook 10 minutes or until golden brown, stirring frequently. Stir in chicken and 1/3 cup chiles; spoon chicken mixture into a bowl.
Steam spinach leaves, covered, 5 minutes or until wilted. Place spinach in a colander, pressing with the back of a spoon until barely moist.
Preheat oven to 350 degrees.
Wipe skillet with paper towels, and recoat with cooking spray. Place over medium-high heat. Add 1/2 cup sliced onion and chopped green onions, and saute 3 minutes. Stir in ground cumin and minced garlic, and saute 30 seconds. Combine masa harina and broth. Add masa mixture, chopped cilantro, cream cheese, and salt to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until cheese melts, stirring constantly. Place the cheese mixture, 1/3 cup chiles, and spinach ina food processor, and process until smooth. Strain spinach mixture through a colander into a bowl, and discard solids.
Divide the chicken mixture evenly among tortillas, and roll up. Pour 1/2 cup spinach sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange the filled tortillas on top of spinach sauce. Pour the remaining spinach sauce over tortillas. Cover and bake at 350 degrees for 10 minutes or until enchiladas are thoroughly heated.

NUTRITIONAL INFO:
calories: 265 carbohydrates: 30 g cholesterol: 51 mg fat: 7.9 g sodium: 723 mg protein: 22.1 g calcium: 205 mg iron: 4.2 mg fiber: 6.8 g

YIELD:
4 servings (serving size: 1 enchilada with sauce)




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Per Serving (excluding unknown items): 247 Calories; 3g Fat (10.3% calories from fat); 7g Protein; 51g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 439mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0