{"id":7427,"date":"2012-08-20T06:00:29","date_gmt":"2012-08-20T13:00:29","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=7427"},"modified":"2013-12-04T20:52:01","modified_gmt":"2013-12-05T04:52:01","slug":"light-chicken-enchiladas","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/light-chicken-enchiladas\/","title":{"rendered":"light chicken enchiladas"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I’ve been on a Mexican kick lately — anything in a tortilla, and I’m all in. So I jumped at the chance to make enchiladas<\/a>, only light — healthier but still delicious.<\/p>\n

You’ll need chicken, onion, garlic, tomato, jalapeno, cilantro, cheese, all spice, and olive oil.<\/p>\n

\"\"<\/a>First, you’ll need to chop a bunch of stuff: tomatoes, garlic, jalapeno, and onion. You can also chop your cilantro at this point. You’re going to be pureeing this all, so it doesn’t have to be perfect – dice the onions and jalapeno, smash the garlic, rough chop the tomato.<\/p>\n

Also, on jalapeno and onion: has anyone else noticed that its easy to chop onion with contacts in (they act as a built in onion-shield) but that if you cut jalapenos, no matter how many times you wash your hands, when you take your contacts out they’ll still burn? Contacts: both helpful and harmful in the kitchen. [end PSA]<\/p>\n

\"\"<\/a><\/p>\n

Love me some vegetables. Here’s the good news: you’re almost done with the heavy lifting, so to speak.<\/p>\n

\"\"<\/a>So add some olive oil to your heated pan. Then sweat your half your onions and jalapenos and garlic.<\/p>\n

\"\"<\/a>After you’ve let them sweat about 8 minutes or so, add about 3\/4 cup of water.<\/p>\n

\"\"<\/a>Add your chicken and some cumin…<\/p>\n

\"\"<\/a>And cover. You’re going to let this simmer here until the chicken is done, about 5-8 minutes. I swear, it really is that fast!<\/p>\n

\"\"<\/a>And there is your chicken, rearing to go. Transfer your chicken to a plate.<\/p>\n

\"\"<\/a><\/p>\n

Here are your jalapenos, onions, garlic, and cooking liquid, all in your blender! (You can use a food processor, too, but mine is sitting in the trunk still, on account of my small kitchen, so I just used the blender.)<\/p>\n

\"\"<\/a><\/p>\n

Add allspice and tomatoes.<\/p>\n

\"\"<\/a><\/p>\n

Blend until smooth.<\/p>\n

\"\"<\/a><\/p>\n

Transfer back to your dish, and heat. The idea is it’ll bowl then you can simmer until it thickens. This will take maybe ten minutes, maybe less. Just keep checking!<\/p>\n

\"\"<\/a><\/p>\n

Shred your chicken, meanwhile. Also, shred your cheese, and forget to take a picture!<\/p>\n

\"\"<\/a>Pour your enchilada sauce into your pan.<\/p>\n

\"\"<\/a>Put your oven on to heat up to 450. Take a tortilla, and fill it with cheese and chicken!<\/p>\n

\"\"<\/a>Do this repeatedly until all your tortillas are in your pan. I got eight tortillas to all fit! Success!<\/p>\n

\"\"<\/a><\/p>\n

Put enchilada sauce and more cheese on the top, and heat in a 450 degree oven for about ten minutes.<\/p>\n

\"\"<\/a><\/p>\n

Put your other onion half and all your cilantro together, and squeeze half a lime or lemon over it. Serve with the enchiladas.<\/p>\n

\"\"<\/a><\/p>\n

Delicious, light dinner for four! Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve been on a Mexican kick lately — anything in a tortilla, and I’m all in. So I jumped at the chance to make enchiladas, only light — healthier but still delicious. You’ll need chicken, onion, garlic, tomato, jalapeno, cilantro, … <\/p>\n

Read More<\/div>\n

<\/a><\/p>\n","protected":false},"author":4,"featured_media":7447,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[896,464,755],"tags":[920,93,105,1033,136,1368,156,178,217,428,1207,271,392,759,1369],"class_list":["post-7427","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-trying-new-things","category-weeknight-dinner","tag-all-spice","tag-chicken","tag-cilantro","tag-citrus","tag-cumin","tag-dinner","tag-enchilada","tag-garlic","tag-jalapeno","tag-lime","tag-mexican","tag-onion","tag-tomato","tag-tortilla","tag-weeknight-dinner-2"],"acf":[],"yoast_head":"\nlight chicken enchiladas - Garlic My Soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/garlicmysoul.com\/blog\/light-chicken-enchiladas\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"light chicken enchiladas - Garlic My Soul\" \/>\n<meta property=\"og:description\" content=\"I’ve been on a Mexican kick lately — anything in a tortilla, and I’m all in. 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