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Sun, Aug-26-07, 03:59
Not an induction recipe. It's the bastard child of 2-3 recipes smooshed into one plus my own idears so I call dibs on it in terms of authorship. The recipe is from a cook feeding only one, so adjust ingredient amounts upwards accordingly for a crowd. I found it just spicy enough and very tasty but be aware - I grew up in New Mexico.... Highly suitable for enchiladas if one eats low-carb tortillas/makes flax tortillas. A lot of typing follows but don't be discouraged! It really isn't a labor intensive recipe, just looks that way in print because of the marinade and roasting directions.
Tomatillo sauce:
4 tomatillos, husks removed, washed and quartered
1 cup reduced sodium chicken broth
1 ½ jalapenos, seeded and finely chopped
2 oz cream cheese, softened (I used low fat because it was on hand)
1 fresh roasted Big Jim (medium heat) Hatch green chile, chopped
A. To roast green chile:
1. broil under high flame until skin blisters, chars, and splits. Turn during broiling to ensure all sides get charred. Place in a paper bag after broiling and seal; allow to steam until cool to touch, about 15 minutes. Peel off skin (don't mind little sticky bits of charred skin, they add flavor), pull stem and rinse out seeds. Pat dry and chop. WEAR LATEX GLOVES OR OTHER APPROPRIATE HAND GEAR WHEN HANDLING PEPPERS (jalapenos, too) OR SUFFER THE CONSEQUENCES!!!
B. Assembling tomatillo sauce:
1. Combine tomatillos, broth, jalapenos in a saucepan and bring to boil over med-high heat.
2. Reduce to med heat and cook until tomatillos tender, about 5 minutes. Remove from heat, immersion blend or transfer to blender to blend, return to pan and med-high heat and reduce by about a 1/3-1/2.
3. On low heat, add cream cheese and green chile, mix well to incorporate the cream cheese. Once thoroughly mixed, remove from heat and cover until needed.
Marinated Chicken:
9-10 oz chicken breast, flattened and pierced several times w/fork
2 tbs lime juice (bottled)
2 tbs olive oil
1 tbs canola oil
1 tbs Linda's taco seasoning
1 garlic clove, pressed
½ jalapeno (seeded and minced)
Combine all ingredients in a ziploc baggie. Shake well, burp air, refrigerate and marinade 4 hrs up to overnight. Bring back to room temperature before cook with method of preference (grill, broil, bake, etc.).
Putting it all together:
1. Preheat oven to 350 F
2. Shred cooled cooked chicken
3. Add to tomatillo sauce and mix well
4. Spoon into 8x8/9 casserole dish, top with ½ c shredded pepper jack cheese
5. Bake for 20-25 minutes or until cheese bubbly and browning
Makes 2 servings.
Fitdays numbers for finished dish below. NOTE: I only count trivial amounts (2 tbsp oil, tbsp lime juice, garlic) total of the marinade ingredients/spices as most remained in the baggie. If you disagree, then adjust the values accordingly. Reducing cheese amount would lower the calorie and carbohyrdrate levels without affecting the dish too much. Or you could reduce portion size to 3 or 4 servings.
Makes 2 generous servings. Per serving:
Cal = 546 g
Fat = 35 g
Carb = 12 g, Fiber = 3 g , Net carb = 9 g
Protein = 47 g
Tomatillo sauce:
4 tomatillos, husks removed, washed and quartered
1 cup reduced sodium chicken broth
1 ½ jalapenos, seeded and finely chopped
2 oz cream cheese, softened (I used low fat because it was on hand)
1 fresh roasted Big Jim (medium heat) Hatch green chile, chopped
A. To roast green chile:
1. broil under high flame until skin blisters, chars, and splits. Turn during broiling to ensure all sides get charred. Place in a paper bag after broiling and seal; allow to steam until cool to touch, about 15 minutes. Peel off skin (don't mind little sticky bits of charred skin, they add flavor), pull stem and rinse out seeds. Pat dry and chop. WEAR LATEX GLOVES OR OTHER APPROPRIATE HAND GEAR WHEN HANDLING PEPPERS (jalapenos, too) OR SUFFER THE CONSEQUENCES!!!
B. Assembling tomatillo sauce:
1. Combine tomatillos, broth, jalapenos in a saucepan and bring to boil over med-high heat.
2. Reduce to med heat and cook until tomatillos tender, about 5 minutes. Remove from heat, immersion blend or transfer to blender to blend, return to pan and med-high heat and reduce by about a 1/3-1/2.
3. On low heat, add cream cheese and green chile, mix well to incorporate the cream cheese. Once thoroughly mixed, remove from heat and cover until needed.
Marinated Chicken:
9-10 oz chicken breast, flattened and pierced several times w/fork
2 tbs lime juice (bottled)
2 tbs olive oil
1 tbs canola oil
1 tbs Linda's taco seasoning
1 garlic clove, pressed
½ jalapeno (seeded and minced)
Combine all ingredients in a ziploc baggie. Shake well, burp air, refrigerate and marinade 4 hrs up to overnight. Bring back to room temperature before cook with method of preference (grill, broil, bake, etc.).
Putting it all together:
1. Preheat oven to 350 F
2. Shred cooled cooked chicken
3. Add to tomatillo sauce and mix well
4. Spoon into 8x8/9 casserole dish, top with ½ c shredded pepper jack cheese
5. Bake for 20-25 minutes or until cheese bubbly and browning
Makes 2 servings.
Fitdays numbers for finished dish below. NOTE: I only count trivial amounts (2 tbsp oil, tbsp lime juice, garlic) total of the marinade ingredients/spices as most remained in the baggie. If you disagree, then adjust the values accordingly. Reducing cheese amount would lower the calorie and carbohyrdrate levels without affecting the dish too much. Or you could reduce portion size to 3 or 4 servings.
Makes 2 generous servings. Per serving:
Cal = 546 g
Fat = 35 g
Carb = 12 g, Fiber = 3 g , Net carb = 9 g
Protein = 47 g