Raise your hand if you LOVE green sauce/salsa … I think it’s safe to assume all hands are up right now. There’s something insanely delicious about the combination of spicy jalapenos mixing with cool tomatillos, all hanging out on a crunchy tortilla chip.
As a Houstonian, my streets are flooded with Tex-Mex restaurants, but sometimes the thought of venturing to a restaurant can be heavy, mentally and physically. What, a bra is required at this place? Sorry, can’t make it.
The other night I got a HUGE Mexican food craving, but I didn’t want to completely trash the ol’ diet (still on the low-carb grind), so I decided to venture to one of my favorite blogger‘s recipe lists for inspiration. The most delicious skinny enchiladas popped up, and I knew it was fate.
(Sidenote: The Skinny Confidential’s Bombshell Body Guide is AMAZING. It’s full of recipes and workouts, and constantly evolving. I did the Cellulite Blaster last night, and it worked. me.)
Per The Skinny Confidential:
The Skinny Confidential Green Enchies
2 tbsp extra-virgin olive oil
1 to 2 jalapeno peppers, seeded and sliced
3 cloves garlic, smashed
½ tsp dried thyme
1 medium white onion, minced
½ lb skinless, boneless chicken breast, halved lengthwise (I used a rotisserie chicken bc I’m lazy)
3 to 4 tomatoes, cored and roughly chopped (the recipe calls for tomatoes, I went with tomatillos from the tomato family)
½ tsp ground allspice
8+ corn tortillas
1 ½ cups shredded cheese (I used monzarella)
1 cup mixed fresh parsley and cilantro, chopped
Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes. Remove the chicken to a plate.
Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top.
Bake until the cheese melts, 4 minutes.
Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
How amazing does that sound?! I live with a cilantro freak so we loaded it down with toppings and went to town. When I make it again, I’m going to use a few more tomatillos to make LOTS of sauce.
If you decide to make it, post a pic on Insta and tag me!