Friday, May 7, 2010

Cook - Chicken Enchiladas and Roasted Corn and Radish Salad

Last night we had Chicken Enchiladas and Roasted Corn and Radish Salad with Avocado-Herb Dressing. Both are Cooking Light recipes. And both would be made again. We went to Lowe's to pick up our gardening supplies for the season so we made the enchiladas the night before and then heated them up last night.

Chicken Enchiladas

This dish offers make-ahead options: You can assemble the enchiladas up to two days ahead, cover, refrigerate, and bake them before serving. And if your family eats in shifts, just make individual servings, as we did in the photo on the left. (We did the make-ahead option. I took them out of the fridge to get to room temp before we left and then threw them in the oven when we got home) Yield: 4 servings (serving size: 2 enchiladas) (We got 10 enchiladas out of this recipe so 5 servings [2 enchiladas is a perfect serving size]) Cost per Serving: $2.46 (I have no idea if this is accurate or not) Cooking Light, MAY 2010

2 tablespoons olive oil, divided
4 (8-ounce) bone-in chicken thighs, skinned (I used boneless skinless thighs)
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened (I used Tofutti Better Than Cream Cheese mixed with salsa [leftovers from tortilla wraps])
2 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper

2 cups chopped onion
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin (I used 1/2 tsp)
1 cup fat-free, less-sodium chicken broth
3/4 cup water
1 (14.5-ounce) can diced tomatoes (I used Trader Joe's Organic Fire-Roasted Diced tomatoes with green chiles)
9 (6-inch) corn tortillas, divided (I used 11)
Cooking spray
1/4 cup (1 ounce) shredded cheddar cheese
2 green onions, thinly sliced (I totally forgot about these but would use them next time)

1. Preheat oven to 375°.

2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; sauté 6 minutes on each side. Place skillet in oven; bake at 375° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl; stir in cream cheese, 2 tablespoons cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

3. Heat a medium saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan, and swirl to coat. Add onion, and sauté for 5 minutes or until tender, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Remove 3 tablespoons onion mixture; add to chicken. Add chili powder, red pepper, and cumin to remaining onion mixture in pan; sauté 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil. Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium, and simmer 30 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender, and process until smooth. (Because Matty hates cleaning the food processor I skipped this and left if chunky, it was very tasty but next time I will blend it)

4. Spread 1/2 cup tomato mixture in the bottom of an 11 x 7–inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining 8 tortillas according to package directions. (I skipped this but they did crack and again used 10 here) Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared dish. Pour remaining tomato mixture over filled tortillas. (I did up until here the night before then let them cool and put them in the fridge. The next day I took them out to get to room temp and then continued) Sprinkle filled tortillas with cheddar cheese. Bake at 375° for 25 minutes or until bubbly and lightly browned. (About 35 minutes) Sprinkle with green onions. (Totally missed this!)

CALORIES 496 ; FAT 23.4g (sat 7.3g,mono 10.5g,poly 3.7g); CHOLESTEROL 99mg; CALCIUM 221mg; CARBOHYDRATE 42g; SODIUM 711mg; PROTEIN 30.9g; FIBER 6.4g; IRON 2.8mg

The salad was really good and went together really well. I did a modified half-batch of the dressing so we wouldn't have as much leftover (wasn't sure how well it would keep up and I forgot to check on it this morning but I will try to remember to let you know). The dressing was a little salty, but it may have been due to my modifications (see below). I think it would be really good as a veggie dip. We used frozen Roasted Corn from Trader Joes to save time and it worked really well, we just heated it up in the microwave with a little water for about 2 minutes and then added it to the salad. We also skipped the lettuce cup thing and just put all the lettuce in the salad. We aren't fancy like that.

Roasted Corn and Radish Salad with Avocado-Herb Dressing

Every summer, fresh ears of corn pile on roadside stands along the Delmarva Peninsula in Delaware. Riki Senn uses this abundance of local produce to bring bright sweetness to this recipe. The cool creaminess of a Hass avocado is the perfect addition to temper the spicy bite from the radishes and add extra flavor and texture. Yield: 4 servings (serving size: 1 lettuce leaf, 1 cup salad, and 2 tablespoons dressing) (We got 2 dinner sides plus a lunch out of it)

Cooking Light, MAY 2010

1/2 ripe peeled avocado, sliced (we used 3/4 avocado because I made a half-batch of the dressing)
1 teaspoon fresh lime juice
2 ears yellow corn with husks (as mentioned, we used frozen corn)
2 heads Boston or Bibb lettuce
1/2 cup thinly sliced radishes
1/2 cup Avocado-Herb Dressing (see below)

1. Preheat oven to 450°. (we skipped this)

2. Combine sliced avocado and juice in a small bowl; cover and refrigerate. Trim both ends of corn cobs, leaving husks from corn intact. Place the corn on a baking sheet. Bake at 450° for 20 minutes or until tender. Cool. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; discard cobs. (we skipped this)

3. Reserve 4 whole lettuce leaves. Chop remaining lettuce to measure 4 cups. Combine chopped lettuce, avocado mixture, corn, and radishes. Spoon lettuce mixture into lettuce leaves. (we skipped the lettuce cup thing) Serve with Avocado-Herb Dressing.

CALORIES 151 ; FAT 7.7g (sat 1.3g,mono 3.6g,poly 1.6g); CHOLESTEROL 4mg; CALCIUM 38mg; CARBOHYDRATE 20.9g; SODIUM 192mg; PROTEIN 4.4g; FIBER 4.8g; IRON 1.8mg

Avocado-Herb Dressing

Yield: 1 1/4 cups (serving size: 1 tablespoon) Cooking Light, MAY 2010

1/2 cup light mayonnaise (I used 1/4 cup regular mayo [I had it])
1/4 cup finely chopped green onions (I used 3 green onions)
1/4 cup reduced-fat sour cream (I used 2 Tbsp)
1 tablespoon chopped fresh flat-leaf parsley (I used ~ 1/2 Tbsp)
1 tablespoon chopped fresh chives (I used ~1/2 Tbsp)
1 teaspoon chopped fresh tarragon (I used 3 leaves of fresh basil)
1 teaspoon anchovy paste (I skipped this)
1/8 teaspoon salt (I used the full 1/8 tsp since I left out the anchovies, would probably cut in half)
1/2 ripe peeled avocado (I used 1/4 avocado)
1 garlic clove, minced
2 tablespoons water (I used 1 Tbsp)
1 tablespoon white wine vinegar (I used 1/2 Tbsp)
3 drops hot sauce (I used ~1/4 tsp)

1. Combine first 10 ingredients in a food processor; process until smooth. With the processor running, pour water, vinegar, and hot sauce through food chute, processing until blended. Store the dressing in an airtight container in refrigerator. (I just threw it all in at once, I didn't chop the herbs or the garlic first. That is what a food processor does!)

CALORIES 19 ; FAT 1.4g (sat 0.3g,mono 0.5g,poly 0.3g); CHOLESTEROL 2mg; CALCIUM 2mg; CARBOHYDRATE 1.8g; SODIUM 87mg; PROTEIN 0.3g; FIBER 0.3g; IRON 0.1mg

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