Tuesday, August 21, 2012

Healthy Meal of the Week

Good evening all!  For this week’s healthy meal I made “Light Chicken Enchiladas” from the September 2012 issue of Food Network.  This was the first time I’ve ever made any type of chicken enchiladas and they still managed to turn out really yummy!  Check it out below and try for yourself!


2 tablespoons extra-virgin olive oil, plus more for brushing
1 to 2 jalapeño peppers, seeded and sliced
3 cloves garlic, smashed
½ teaspoon dried thyme or 1 ½ teaspoons fresh thyme
1 medium onion, minced
½ pound skinless, boneless chicken breast, halved lengthwise
Kosher salt
3 to 4 tomatoes (about 1 ½ pounds),cored and roughly chopped
½ teaspoon ground allspice
8 corn tortillas
1 ½ cups shredded muenster cheese (about 6 ounces)
1 cup mixed fresh parsley and cilantro, chopped


1.  Preheat the oven to 450°.  Heat 1 tablespoon olive oil in large skillet over medium-high heat.  Add the jalapeño, garlic, thyme and half the onion.  Cook, stirring, until soft, about 3 minutes.  Add the chicken and cook until the chicken is tender, about 6 minutes.

2.  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.

3.  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.

4.  Toss the herbs, remaining onion and salt to taste.  Sprinkle on top.

Serves 4 (serving size:  2 enchiladas)

Nutritional information:  452 calories; 23g total fat 92g saturated fat); 27g protein;35g carbohydrates; 4g fiber; 74mg cholesterol; 852mg sodium


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