GINNA PARSONS: Ingredient list long, but recipe easy

By Ginna Parsons/NEMS Daily Journal

We’re into week three of the new year and, miraculously, I am still on track with my resolution to eat better and exercise more. I read every single magazine article I can find that features healthful recipes and tips for staying on track. They help reinforce my desire to be fit again this year.
In a recent issue of Cooking Light magazine, I found this recipe for Chicken Enchiladas. The ingredient list looked daunting at first, but the first nine ingredients actually get thrown together in a pot with very little prep work.
In fact, to cut down on time, I put those nine ingredients into a slow cooker at lunch one day and when I got home that evening, the chicken was perfectly poached and I just finished the recipe from there.
Everyone enjoyed these and we even had leftovers. I have to admit I’m not a huge fan of corn tortillas, so next time, I’ll probably make these with whole-wheat flour tortillas.

Chicken Enchiladas
4 cups cold water
2 cups fat-free, lower-sodium chicken broth
1 tablespoon whole black peppercorns
5 garlic cloves, crushed
2 (6-ounce) skinless, boneless chicken breast halves
1 rib of celery, coarsely chopped
1 large carrot, peeled and cut into 1⁄2-inch pieces
1 jalapeño pepper, halved
1⁄2 medium onion, cut into wedges
1 (7-ounce) can salsa verde
1⁄4 cup heavy whipping cream
1 cup chopped seeded tomato
1⁄4 cup chopped fresh cilantro
1⁄4 teaspoon kosher salt
1⁄2 teaspoon ground cumin
1⁄4 teaspoon ground red pepper
4 ounces 1⁄3-less-fat cream cheese, softened
12 (6-inch) corn tortillas
1⁄4 cup shredded sharp Cheddar cheese,
Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done. Remove chicken from pan using a slotted spoon; let stand 10 minutes. Shred the chicken, and set aside. Drain cooking liquid through a sieve over a bowl; reserve cooking liquid. Discard solids.
Combine reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 11⁄2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
Preheat oven to 400 degrees.
Combine chicken, tomato and next 5 ingredients and toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1⁄3 cup chicken mixture; roll up. Arrange filled tortillas, seam side down, in an rectangular glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top evenly with cheddar cheese. Bake for 20 minutes or until lightly browned.
Serves 6. Each serving has 262 calories and 10.8 grams of fat.
Ginna Parsons is the Daily Journal’s food/home/garden editor.

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