When it’s sizzling outside, I seem to crave spicy foods! Yesterday, I decided to try my hand at the fine art of enchilada making, and I have to say, it was a success!
My latest kitchen adventure is adapted from Martha Stewart’s take on chicken enchiladas with creamy green sauce. But, I went all organic, subbed the corn tortillas with flourless, sprouted whole-wheat Ezekiel tortillas, added more veggies and upped the spicy ante. Two big thumbs up from me, but you’re going to have to try it for yourself!
- 4 chicken breasts
- 8 garlic cloves (the more the better in my book!)
- 2 (16 oz) jars of green salsa (I use Trader Joe’s salsa verde)
- 2 cans diced green chili (add/subtract according to the spice level you prefer)
- Juice of 1 lime
- Half bag of spinach, chopped
- 1 medium to large green zucchini, grated
- 3/4 cup heavy cream
- 6-8 tortillas of your choice (my choice: Ezekiel flourless New Mexico style tortillas, can be found at Whole Foods & most co-ops)
- 3 cups shredded cheese of your choice
- 1/2 cup of cilantro
Cook chicken in any manner you prefer. I grill mine with lots of spices (cumin, cayenne, red pepper flakes, garlic powder, etc.). Meanwhile, preheat oven to 350 degrees. In a large bowl, combine salsa, diced chili, lime juice, garlic and cream.
Once chicken is cool enough to handle, shred meat. In a large bowl, combine chicken and spinach, zucchini, and 1/2 cup salsa mixture.
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill each tortilla with chicken mixture. Roll up and arrange in a 9-by-13-inch baking dish. Top with remaining salsa mixture and cheese.
- Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.