Comfort Food - Mexican Food

This title does not in any way scream "healthy," but have no fear, and try this recipe - it might surprise you!

So my husband LOVES Mexican food – and I love cooking for my husband. Hence, a new enchilada recipe that was a huge hit! They say that they way to a man’s heart is through his stomach, and I hope to have touched his heart a little with this meal.

Confession: This recipe is not completely original. I often find a recipe from Southern Living, Cooking Light, Gourmet, Bon Appetit, or from my culinary school books, and make it more fresh, and healthier. This was one of those times (found on epicurious.com from Bon Appetit 2004). I had TONS of tomatoes from my mom’s garden, and decided to put them to good use in a spicy way. Honestly, how does not love a great batch of salsa?!

The recipe called for sour cream, cream cheese, canned jalapenos, canned salsa or picante, and I changed all of these things. I used half of the sour cream, and opted for the fat free variety, cut the cream cheese completely, used fresh jalapeno, added yellow onion, added fresh lime juice, made fresh salsa – pico de gallo style – and added homemade roasted red peppers. I also used whole wheat tortillas rather than flour.

Summer’s Garden Chicken Enchiladas

½ cup fat free sour cream
1 jalapeno, fine chop
2 large green onions, chopped
2 tablespoons yellow onion, finely chopped
¼ cup chopped fresh cilantro
2 teaspoons ground cumin
1 ½ tablespoons fresh lime juice
1 ½ cups diced cooked chicken
¾ cup packed grated sharp cheddar cheese

4 8-inch-diameter whole wheat tortillas
1 large red bell pepper, roasted, peeled, and cut into thin strips
2 cups fresh tomato salsa (see recipe below)

Additional chopped fresh cilantro (optional)

Lightly spray a 9x9x2-inch glass baking dish with cooking spray (canola spray preferred). Mix ¾ cup sour cream, jalapeno, green onions, ½ cup cilantro and cumin in large bowl. Mix in chicken and ½ cup cheddar cheese. Season filling to taste with salt and pepper, but try to use as little salt as possible.

Lay out a tortilla, and spoon about ½ cup of filling onto each tortilla. Top the filling with a few strips of roasted red pepper. Roll up the tortilla, and lay seam side down on the baking dish. Continue with the remaining 3 tortillas. (These can be made up to 3 hours ahead and refrigerated).

Preheat oven to 350°F. Spoon fresh tomato salsa over the enchiladas. Cover the dish with foil and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover the baking dish and top with the remaining ½ cup of cheese. Bake another 5 minutes, or until the cheese is bubbly.

GARNISH and SIDES:
Top with remaining sour cream.
Garnish with cilantro, if desired.
Serve with a “salad” of chopped romaine, chopped tomatoes, sliced avocadoes, and black olives.
Serve with a lime slice and squirt fresh lime juice over enchiladas right before eating.
Side dishes could include steamed black beans seasoned with cumin, and steamed fresh corn mixed with minced jalapeno and chopped tomatoes.

Fresh Tomato Salsa

4 medium tomatoes, plump, red
¼ yellow onion
1 jalapeno, seeds and membranes removed
1 small garlic clove
2 tablespoons lime juice
½ packet Splenda
1 teaspoon cumin

Chop tomatoes and onions into a small dice and put into a medium size mixing bowl. Cut the seeded jalapeno into a very small dice, and add to the bowl. Mince the garlic, and add to the salsa, along with the lime juice, part of the Splenda, and the cumin. Stir, let marinate for a few minutes, and if desired, add a little more Splenda. This can also be seasoned with salt and black pepper. (I chose not to add salt because I was trying to keep this as health as possible. Plus, salsa is often eaten with salty tortilla chips, which have quite a bit of sodium).

Enjoy!