Chicken and Corn Enchiladas

By devogirl

These enchiladas use less cheese than usual and a vegetable purée to bind the dish, making these a healthier alternative to the original.

Nutritional Information (per serving)
Calories 390
Total Fat 9g
Saturated Fat 2g
Cholesterol 31mg
Sodium 735mg
Total Carbohydrate 62g
Dietary Fiber 9g
Sugars --
Protein 23g

Ingredients

• 6 cup(s) (about 4 leaves) packed torn kale leaves, ribs and stems discarded
• 2 pound(s) firm green or yellow tomatoes, cut in half
• 2 clove(s) garlic, unpeeled
• 1 jalapeño chile, seeded
• 1 teaspoon(s) vegetable oil
• 3/4 cup(s) packed fresh cilantro leaves
• 2 tablespoon(s) fresh lime juice
• Salt
• Pepper
• 2 cup(s) fresh or frozen corn, thawed if frozen
• 1.5 cup(s) (about 6 ounces) shredded, cooked chicken-breast meat
• 1/2 cup(s) crumbled reduced-fat feta cheese
• 8 (6 inches each) taco-size corn tortillas
• 1 romaine lettuce heart, thinly sliced

Details

Servings 4
Preparation time 35mins
Cooking time 70mins
Adapted from goodhousekeeping.com

Preparation

Step 1

1. Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high.

2. Place kale in microwave-safe medium bowl along with 1/2 cup water. Cover with vented plastic wrap and microwave on high 8 minutes or until kale is wilted and tender. Drain; let cool slightly.

3. Meanwhile, place tomatoes, garlic, and jalapeño on jelly-roll pan; toss with oil. Broil 3 minutes or until lightly charred, turning over once. Let cool slightly. Reset oven temperature to 400 degrees F.

4. Remove peel from garlic cloves; place in food processor bowl along with kale, tomatoes, jalapeño, 1/4 cup cilantro, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pulse until smooth. Spread 1/2 cup vegetable purée on bottom of 3-quart baking dish.

5. In large bowl, combine corn, chicken, 2 cups vegetable purée, half of feta cheese, and 1/8 teaspoon salt.

6. Wrap tortillas in damp paper towels. Microwave on high 1 minute or until warm and pliable. Place 1/2 cup chicken mixture in center of a tortilla; roll up tightly. Place, seam side down, in baking dish. Repeat with remaining tortillas and chicken. Top enchiladas with remaining vegetable purée and feta. Cover with foil; bake 20 minutes or until heated through. To serve, top with lettuce and cilantro.