I mentioned in a previous post I have been doing a bunch of cooking for my friend Darren which gave me a great excuse to try out some new recipes. Darren was great and agreed to be my tester for a few weeks. Here is another one of the new recipes I tried and I think turned out well. The pictures don’t do it justice. (I apologize as the pictures were taken from the leftovers – which is my food 😉 )
Note: this can be made vegetarian by eliminating the chicken and perhaps using tofu.
This looks like a ton of food I realize in the picture but it is on a small bread plate not a dinner plate. Once again I would consider this comfort food and on the whole quite healthy.
Ingredients: Serves 8
4 skinless, boneless chicken breast sliced in thin lengthwise strips (similar to fajitas)
1 onion, chopped
1.5 cups low fat yogurt
1 cup shredded Cheddar cheese (you can use a low fat cheese here – I used an old cheddar for the extra zing)
1 tablespoon dried parsley
1/2 teaspoon dried oregano
Pinch black pepper
2 cups of pasta sauce
1/2 cup water
1 tablespoon chili powder
1 cup chopped pepper (any colour will do)
2 cloves garlic, minced
8 – (10 inch) whole wheat flour tortillas
1 jar salsa (about 1.5 cups)
3/4 cup shredded cheddar or any cheese you like
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet over medium heat, sauté chicken till cooked. Drain excess moisture. Add the onion, yogurt, 1 cup of cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts – about a minute or two. Stir in pasta sauce, water, chili powder, chopped pepper and garlic.
3. On a plate – lay one torilla flat and spread a portion of the mixture down the middle of the tortilla. Fold over the ends and place in a baking dish with the seam side facing down. Cover with salsa, the left over sauce from the pan and the remaining 3/4 cup cheese. Bake uncovered in the preheated oven 20 minutes.
4. When serving, add a spoonful of yogurt on top and rice on the side (or in my case red and white quinoa with vegetables). The rice/quinoa helps to absorb any extra juices from the enchiladas.