Chicken Enchiladas

Chicken Enchiladas
Serves 6 (2 enchiladas each)

Perfect weekend meal because it takes some time to reduce the liquid.  

  • 4 cups cold water
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 tablespoon whole black peppercorns
  • 5 garlic cloves, crushed
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1 celery stalk, coarsely chopped
  • 1 large carrot, peeled and cut into 1/2-inch pieces
  • 1 jalapeno pepper, halved
  • 1/2 medium onion, cut into wedges
  • 1 (7-ounce) can salsa verde
  • 1/4 cup heavy whipping cream
  • 1 cup chopped seeded tomato
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 12 (6-inch) corn tortillas
  • 1/2 cup sour cream or cream cheese
  • Cooking spray
  • 1 ounce sharp cheddar cheese, shredded (about 1/4 cup)


  1. Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done. Remove chicken from pan using a slotted spoon; let stand 10 minutes. Shred the chicken, and set aside. Drain cooking liquid through a sieve over a bowl; reserve cooking liquid. Discard solids.
  2. Combine reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 40 to 50 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
  3. Preheat oven to 400°.
  4. Place chicken in a medium bowl. Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1/3 cup chicken mixture; roll up. Arrange filled tortillas, seam side down, in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top evenly with cheddar cheese. Bake at 400° for 20 minutes or until lightly browned.
Nutritional Information
Amount per serving
Calories: 262
Fat: 10.8g
Saturated fat: 5.7g
Monounsaturated fat: 0.2g
Polyunsaturated fat: 0.7g
Protein: 18.3g
Carbohydrate: 22.8g
Fiber: 2.5g
Cholesterol: 65mg
Iron: 0.6mg
Sodium: 715mg
Calcium: 79mg

Charro Beans de Lupe

Charro Beans de Lupe
Serves 4

Perfect meal for a fall or winter evening.

  • 4 slices bacon
  • jalapenos, seeded and diced
  • 1 small onion, diced
  • 2 16-oz cans pinto beans
  • 1 large tomato, diced
  • 2 teaspoons chopped cilantro

In a medium saucepan, warm beans and the juice from the can. Meanwhile, in a small frying pan, saute bacon, jalapeno and onion until well browned. Remove bacon from pan and cool on paper towels; add bacon grease, jalapeno, and onion to beans. Add tomatoes. Once bacon is cool enough to touch, break into small pieces and add to beans. Bring to a boil, then add cilantro. Lower heat and simmer for 15 minutes.

Nutritional Information
Total calories: 285
Total Fat: 3.4 grams (Saturated 1 gram, Polyunsaturated fat 0.8 grants, Monosaturated fat 1.2 grams)
Cholesterol: 7.5 mg
Sodium: 486.4 mg
Potassium: 944.8mg
Total Carbohydrate: 47.9 grams
Dietary Fiber: 15.6 grams
Sugars: 0.1 gram
Protein: 17.3 grams