Submit Your Recipe
Weekly Meal Planner
Nutrition Facts
Serving Size | |
Amount Per Serving |
Calories | 495 |
| % Daily Value |
Total Fat 20g | 36% |
Saturated Fat g | % |
Sodium 789mg | |
Total Carbohydrate 53g | 43% |
Dietary Fiber 3g | 2% |
Sugars 21g | 17% |
Protein 37g | 30% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
35 min. |
40 min. |
75 min. |
6 |
495 |
Chiles En Nogada with Pomegranate (Pomegranate Chile Enchiladas)
This classic Mexican dish is easy and beautiful to share with others. The name comes from the Spanish word for the walnut tree, nogal. Although the walnuts are removed from this version, the recipe is lower in fat. Pomegranates are a simple show-stopping detail to add to any meal you want to make to impress. Recipe courtesy of Pomegranate Council.
Ingredients:
1 white onion, finely chopped |
3 cloves garlic, finely chopped |
1 1/2 c. vegetable oil |
1 c. low sodium chicken broth |
1/2 c. half and half |
1 1/4 lb. boneless skinless chicken breast halves, lightly pounded |
1/2 tsp. canned chipotle chilies in adobado, finely chopped |
2 Tbsp. fresh cilantro, chopped |
12 corn tortillas |
3 1/2 Tbsp. margarine or butter substitue |
3 1/2 Tbsp. flour |
2 1/2 c. 1% milk |
1 thick slice onion, white |
1 clove |
1 bay leaf |
6 oz. feta cheese, crumbled |
1 med. pomegranate. seeded |
1/4 c. green onions, thinly sliced |
Instructions:
1 | For Chicken Filling: Sauté onion in 1 Tbsp. oil until soft, about 5 min. Stir in garlic; cook for 30 sec. Stir in broth, then cream. Add chicken; simmer, covered, turning occasionally until cooked through, about 10 min. Remove chicken; cool. Stir in chipotle. Reduce liquid in pan until it thickens and heavily coats the back of a spoon; reserve. When chicken is cool, shred into bite-size strips; stir into pan liquid. (Chicken filling may be made up to 2 days ahead. Store tightly wrapped in the refrigerator. Return to room temperature before proceeding.) Just before assembling the dish, stir cilantro into chicken filling. |
2 | For Sauce: Melt butter substitute in a small, heavy saucepan. Stir in flour; cook over low heat, stirring constantly for 3 min. Slowly whisk in milk. Add onion, clove, and bay lea. Simmer over very low heat until sauce thickens and leaves a medium coating on the back of a spoon, about 5 min. Strain. You should have about 1 1/2 c. sauce. If sauce gets too thick, thin it with a few tablespoons milk. (You can make the sauce ahead up to 2 days. Pour into a container while it's hot, and then melt a pat of butter to coat the top, to prevent skin from forming. Store tightly wrapped in the refrigerator. Return to room temperature before proceeding.) |
3 | For Tortillas: To prepare tortillas, heat 1 in. oil in a frying pan just large enough to hold one tortilla. When the oil is hot, cook tortillas, one at a time, for about 20 sec. on each side to soften and seal with the oil. Drain on paper towels as you go. Lightly salt one side of each tortilla. |
4 | To assemble : To assemble dish, oil a shallow baking pan just large enough to hold two enchiladas per serving. Put a generous 1/4 c. reserved chicken filling down the center of each tortilla; roll fairly tightly. Put seam-side down in baking pan; continue with the remaining tortillas. (You may assemble the dish to this point early in the day of serving. Store tightly wrapped in the refrigerator. Return to room temperature before proceeding.) |
5 | About 20 min. before serving, gently warm reserved sauce; pour over enchiladas, taking care to coat each. Sprinkle with cheese. Bake at 400°F until enchiladas have heated through and the top just begins to brown, about 8 min. Let rest, covered with a towel, 5 min. Scatter pomegranate seeds and sliced onion over top. |