Thursday, February 18, 2010

White Enchiladas & Salsa

Enchiladas are a great way to use up leftover chicken and/or veggies. They've been my go-to recipe for years as they're so easy and fast to make. The beauty of the enchilada is that you can throw anything in them! I have a super delicious recipe for white sauce enchiladas but I wanted to try something that was lower in fat. Tonight I tried a bechamel sauce in lieu of my high calorie white sauce. This is not your typical enchilada but I thought it was fantastic! :)
Something different yet delicious.

I made salsa using  canned tomatoes and canned chipotles in adobo sauce.
I usually make fresh salsa, but with limited time and lack of fresh tomatoes, this is what I "pulsed" together and it was FAB! Smokey, spicy and satisfying for a "canned" salsa. 

A new enchilada recipe for the fam. We LOVED it!

White Enchiladas with Chicken

Yield: 10 enchiladas

  • 2-3 large chicken breasts, cooked and shredded
  • 1- 15.5 oz can hominy, drained and rinsed
  • 3 c spinach, washed, dried and chopped
  • 1- 28 oz can green enchilada sauce (I only used about 19-20 oz)
  • 1/4 c cilantro, washed, dried and chopped
  • 10 tortillas, soft taco size
  1. Boil, broil or grill 2-3 large chicken breasts. 
  2. In a very LARGE bowl, mix chicken, hominy, spinach and enough enchilada sauce to "wet" the chicken mixture.
  3. Spread some sauce in 9x13" baking dish to coat bottom. 
  4. Fill one end of tortilla with chicken mixture and roll.
  5. Place seam side down in baking dish. Roll remaining tortillas.
  6. If you have leftover chicken mixture, sprinkle over top of enchiladas. Spread a little more sauce on top.
  7. Preheat oven to 350F. Make bechamel sauce and pour over top of enchilada dish.
  8. Bake for 20 mins or until heated through.
Bechamel Sauce

  • 2 tbs butter
  • 4 tsp flour
  • 1 1/4 c milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  1. Melt butter in medium saucepan over medium-low heat.
  2. Add flour and whisk for 3-4 mins.
  3. Whisk in milk and increase heat to medium-high.
  4. Whisk until sauce comes to simmer and thickens about 3-4 mins.
  5. Whisk in salt and pepper.
Source: Adapted from

Smokey Chipotle Salsa

  • 1- 15.5 oz can diced tomatoes
  • 1/4 red onion
  • 2 1/2 tsp garlic
  • 1-2 chipotle peppers in adobo sauce, sliced with the sauce 
  • salt, pepper, cumin and cayenne pepper to taste
  • 1/3 c cilantro, washed, dried and chopped
  • 2 limes, juiced
  1. Cut onion into thirds and place in food processor. Pulse until chopped.
  2. Slice up chipotle then spread around top of onion in food processor. Pulse some more.
  3. Add remaining ingredients and pulse again. Don't overdo it if you want chunky salsa.
  4. When you have desired salsa consistency, pour into serving bowl. Add lime juice and mix well.
  5. ENJOY!

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