Sunday, March 11, 2012

Recipe Review: Cooking Light's Cheesy Chicken Enchiladas

If you know me, you know I can't cook. I can make awesome smoothies, excellent toast, rocking oatmeal, a decent salad with the dressing to boot. Other than that, I'm a failure. I once attempted a lowfat key lime pie that my dog wouldn't even try.

To the point: Cooking Light magazine had an interesting Cheesy Chicken Enchilada recipe that I decided to try.  I posted it on Pinterest as soon as I found it but didn't actually read the ingredient list.  It called for flour tortillas.  As a Tex-Mex purist, I don't do flour tortillas in an enchilada.  I substituted Whole Foods blue corn tortillas for the flour, which lowered the calorie count.

Image via CookingLight.com
These were pretty easy to make.  The mixture itself was a breeze.  I bought grilled chicken breast (I seriously don't know how to cook a chicken breast) and just cut them into little pieces.  I sliced the onions, green onions and garlic and the rest of the ingredients. The most tedious part was warming the tortillas in a pan.

I assembled the enchiladas and while they cooked for 20 minutes, I made the suggested salad with greens topped with fresh pre-sliced jicama and mangoes from Whole Foods (my knife skills suck).

After topping the enchiladas with cheese and green onions and heating them an additional six minutes, I served dinner to the husband and sister with a bottle of Waterbrook chardonnay.  This fruitier chardonnay worked wonderfully to cut the creaminess of the cheese.

The end result was jawdropping.  They loved the enchiladas.  They really loved the dinner, lowfat cheese and all.  No one loves my food. Being so used to wonderful, grease-filled enchiladas I am surprised at how good these were.  The uber-light and fruity salad was a perfect complement and the juice was just right.

Having said that, I would have kicked the spices up a notch.  I don't miss full-fat cheese but these definitely could have used perhaps more garlic and onion.  I would also purchase a can of "hot" green chiles, not mild.  Definitely don't do these with flour tortillas like the recipe suggests.  Go with the corn for more texture and more authentic flavor.
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