Phase 1 Recipe - Chicken Enchiladas

iVillage Member
Registered: 06-08-2004
Phase 1 Recipe - Chicken Enchiladas
1
Fri, 11-19-2004 - 8:56am

This recipe takes 30 minutes or less.

Ingredients:

4 raw boneless, skinless chicken breasts (about 30 oz. total)
4 cups of good quality chicken broth (Pacific Low Sodium Chicken Broth is my favorite)
1 bay leaf
1 small onion, cut into big chunks
2 sprigs of fresh oregano (or 1 teaspoon of dry)
1 clove of garlic, lightly crushed

1 15-oz can of natural tomato sauce (Whole Foods brands have no sugar added)
3 tablespoons natural tomato paste

1 package of thinly sliced mozarella cheese, or your favorite low-fat cheese slices

Ground cumin
Chili powder
Cinnamon
Garlic powder
Onion powder
Salt and pepper
Tabasco
Chopped cilantro leaves (4 tablespoons)

1. Bring the chicken broth, bay leaf, oregano, onion, and garlic to a boil. Then drop in chicken breasts, cover, and allow to poach for 10 minutes. Make sure not to overcook and save 1/2 cup of the broth.

2. While the chicken is poaching, mix together in a microwaveable bowl the can of tomato sauce, 3-4 shots of Tabasco, 1/2 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of cinnamon, 1/2 teaspoon cumin, and 1 teaspoon of chili powder. Cover with plastic wrap and allow to heat in the microwave until hot - about 2 or 3 minutes.

3. When the chicken is done, allow to cool until your able to handle it and quickly shred the meat into a bowl. Add in the 1/2 cup of reserved broth, the tomato paste, 1 teaspoon of cumin, 1 1/2 teaspoon of chili powder, cilantro, 1/2 teaspoon of onion powder, and salt and pepper to taste.

4. Take the cheese slices out of the fridge. Quickly wrap the shredded chicken in the cheese slices as you would do with a tortilla. Top with the hot enchilada sauce and zap each plate in the microwave for 15 seconds to bring to temperature.

iVillage Member
Registered: 03-19-2003
Fri, 11-19-2004 - 4:58pm
Sounds delicious.

Susan :)