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Sunday, September 28, 2014

Chicken Enchiladas with Salsa Verde Green Smoothie Sauce

 If my poor kids only knew how often I tricked them into eating veggies!  Sure they are well aware that their morning green smoothie is chock full of them, they help make them after all.  We tell them that they have a choice - either drink your fruity shake in the morning, or eat your veggies at night.  They always choose the smoothie.  I still prepare things like broccoli at dinner, and they usually eat it, but I always want them to eat more vegetables. 

I have started cooking with green smoothies, adding some of the least favorite kid vegetables to sauces I already make for their favorite meals.  Everyone in my house loves enchiladas, so this was an easy place to hide collard greens, celery, and broccoli.  I was a little scared for their reaction the first night I made them, but everyone gobbled them up with no clue!  My husband even declared them "fabulous, better keep this recipe."  It's too easy!

You can easily swap out the chicken filling in this recipe for black beans and rice to make it vegetarian.  Sometimes I add beans along with the chicken, sometimes I leave them out completely.  Also, to save time I often just throw in the chunks of onion and garlic right into the blender with the other smoothie ingredients, so I can save time by not having to mince and cook them first.   The resulting sauce has a bit of a spicy bite to it that we actually love, but if you're not into that, follow the recipe to cook the garlic and onions briefly before adding to the green smoothie sauce. 

2 cups cooked, shredded chicken (I use rotisserie chicken)
8 gluten free spinach tortillas (you can use regular flour tortillas also)
2 cups Monterey Jack cheese
3/4 cup black beans

16 oz. jar of salsa verde
3 collard green leaves (and stems)
1/2 cup broccoli
1 celery stalk
1/2 yellow onion
2 garlic cloves
1 cup sour cream

*optional -
  •  Feta or Cotija cheese for sprinkling on top
  • cilantro (added just before serving)

1.  Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray. 
In a medium sized bowl, combine the chicken, 1 cup of the Monterey Jack cheese, and the black beans.  Use your hands or a spoon to combine.  Set aside.

2.  Chop the onion and garlic into small chunks.  You don't have to worry about it being perfectly minced, as the blender will take care of that.  Add the onions to a small saucepan sprayed with cooking oil, over medium-high heat.  Cook for 5 minutes.  Add the garlic, cook an additional 1-2 minutes. 

3.  In a high powered blender, add the jar of salsa verde, collard greens, celery, broccoli, sour cream, and cooked onions and garlic.  Blend until smooth. 

4.  Spread 1/2 cup of the salsa verde sauce on the bottom of the prepared baking dish. 

5.  Fill each tortilla with about 3 Tbsps of the mixture.   Roll the enchiladas, sides folded in first, followed by bottom, tuck and roll into the top.  Place seam side down in the baking dish.   (Be extra careful if using gluten free wraps, as they tear easily.)

6.  Top with the remaining sauce.  Add the remaining 1 cup of cheese, and top with extra feta or cotija, is using. 

7.  Bake for 25-30 minutes, or until heated through.  Broil on high the last 3 minutes to brown the cheese.  Let set for 10 minutes so the sauce can set up.  Top with chopped cilantro, if using, before serving. 

1 comment:

  1. love this chicken recipe! im soon going to prepare dinner for my boyfriend and his family and it looks like this is a nice thing i can make for them. p.s im latin and love trying new stuff.