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Nutrition Facts

Serving Size
Amount Per Serving
Calories495
% Daily Value
Total Fat 20g36%
 Saturated Fat g%
Sodium 789mg
Total Carbohydrate 53g43%
 Dietary Fiber 3g2%
 Sugars 21g17%
Protein 37g30%
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:

1For 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.
2For 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.)
3For 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.
4To 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.)
5About 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.