Living in New Mexico I have a deep love of New Mexican food, not to be confused with Mexican food. We have native Hatch chili, which comes in fabulous red and green, and so much of our best foods center around our chili. It is so amazing that chances are it is sold somewhere near you.
Being so enamored with New Mexican food, it’s really hard to diet without having access to my favorites, especially when I intend on making much of this diet a lifestyle change.
So today I made green chili chicken enchiladas with a delectable and creamy green chili cheese sauce with mushrooms. This meal was good!
I used a ready made roasted chicken, but you can roast your own if you’d rather.
4 cups shredded whole roasted chicken
12 CrePini egg thins with cauliflower
1 cup of chicken stock
1 1/2 cup baby bello mushrooms, chopped
1 cup packed fresh baby spinach, torn
I cup chopped onion (I used frozen)
1 1/2 tbsp minced garlic
2 cups heavy cream
1 cup shredded Yancey’s Fancy Zesty Hatch Green Chili cheese
(You can use just cheddar or Monterey Jack if you’d rather, or can’t find the Yancey’s)
1 1/2 cups shredded cheddar cheese
1 tablespoons butter
1/2 cup sour cream
3 cups iceberg lettuce, shredded
**Note: the sour cream and shredded lettuce are optional, added on the side when serving. You can leave them off, they are already included in the nutritional value.
1. Put the shredded chicken into a medium – large bowl and set aside.
2. In a saucepan add butter and onions, cook on medium low heat for 5 minutes.
3. Add mushrooms and chicken stock, and garlic. Cook on medium heat until onions are translucent and the mushrooms are tender.
4. Add spinach and cook on low heat until spinach is tender.
5. Add heavy cream, white cheddar cheese and half of the yellow cheddar. Stir until thoroughly mixed.
6. Preheat oven to 400 degrees
7. Use a large spoon to gather most of the solids from the cream sauce and add it to the chicken. Some of the liquid should go with the solids. Stir the chicken mix well.
8. Spray casserole dish with oil lightly. Take one each of the egg thins and put enough mix to spread across the crepe. Roll it, and set in casserole dish.
9. Do the same with remaining crepes.
10. Pour remaining cream sauce over enchiladas evenly, top with remaining cheese.
Bake for 15 minutes.
11. Serve with 2 Tbsp of sour cream on the side, and 1/2 cup of the shredded lettuce.
I had the two enchilada portion, and my husband ended up eating four of them. Of course he’s six-foot-three so he tends to take in more than I do. My dinner, even at two enchiladas, was entirely satisfying. When I was totally satisfied with my carb and calorie numbers. (The nutritional information is below)
If you make this let me know what you think, and if you make any changes that you think improve it share them with us in the comments below 🙂