CREAMY CHICKEN ENCHILADAS HEART FRIENDLY
Heart healthy enchilada sounds like an oxymoron, but with the correct swaps for fat free or low fat ingredients your tongue and family will never know the difference.
Provided by alberta smith
Categories Tacos & Burritos
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. In a large skillet, combine chicken, chicken broth, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well. When cool enough to handle, use 2 forks to shred chicken into bite-size pieces. (You should have about 1 1/2 cups shredded chicken.) Set aside.
- 2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Cover and stem for 3 to 5 minutes or until tender. (Or in a covered medium saucepan, cook fresh spinach in a small amount of boiling water for 3 to 5 minutes.) Drain well. *If using frozen or canned squeeze out water.
- 3. In a large bowl, combine chicken, spinach, and the 2 tablespoons green onion; set aside. For sauce, in a small bowl, combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chile peppers. Divide sauce in half. Spoon one portion into a storage container; cover.
- 4. For filling, combine remaining portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam sides down, in a 2-quart rectangular baking dish.
- 5. Cover baking dish with foil. Chill baking dish and sauce in storage container for at least 4 hours or up to 24 hours.
- 6. To serve, preheat oven to 350°F. Spoon sauce from storage container over tortillas. Bake casserole, covered, for 20 minutes. Uncover and bake about 20 minutes more or until heated through. Sprinkle with cheese; let stand for 5 minutes. If desired, garnish with chopped tomato or salsa, green onions, and cilantro.
- 7. Calories: 243, Saturated Fat: 4g, Sodium: 441mg, Dietary Fiber: 1g, Total Fat: 8g, Carbs: 22g, Sugars: 4g, Cholesterol: 42mg, Protein: 18g
HEART-HEALTHY CHICKEN BROTH (& YUMMY BONUS CHICKEN)
This virtually fat-free broth has been a staple in our home for years because of my allergies and David's heart. It freezes very well and is great to have on hand. We like to use it in other recipes as a substitute for butter to reduce the fat content and for water to kick up the flavor. It's also wonderful as a home remedy when loved ones get sick. Because I can't use OTC medications, I add a dash of cayenne whenever I have congestion or a head cold. The "bonus chicken" comes from picking the meat from the bones. It comes out very tender and juicy, falls right off the bones, and is ready to add to any dish. I also make sandwiches out of it or freeze it for later use. It takes a little extra effort with the second boil, but it's well worth it. Enjoy! *Adapted from Emeril Lagasse's Louisian Real & Rustic Chicken Broth, p. 11. BAM!:)
Provided by Heather3271
Categories Stocks
Time 3h45m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 15
Steps:
- Place water into large stock pot, leaving approximately 3" between water level and top of pot. (I begin heating the water on high heat immediately as my 20-quart stock pot takes about 30 mins to start boiling liquids. BE CAREFUL not to burn yourself when adding remaining ingredients!).
- Remove chickens from pkg and wash thoroughly inside and out; add to stock pot.
- Add remaining ingredients, being careful not to burn yourself.
- Heat to a rolling boil, then simmer over medium heat for 90 minutes.
- Remove from heat and cool approximately 1 hour.
- Remove chickens from broth. Remove skin and meat from bones; discard skin. Refrigerate or freeze meat for later use.
- Return bones to broth. Place broth into container(s) and refrigerate for 8 hrs or overnight.
- Remove as much of the fat that has congealed on top as possible. (You could save this "schmaltz" and use it as an oil substitute.).
- Put broth and bones into large stock pot; bring to boil and simmer over medium heat for 1 hour. Remove from heat and cool.
- Strain broth; discard bones. Veggies may be discarded or used in another dish. (I give the carrots and celery to my dog as a treat.).
- Broth may be used immediately or placed into appropriate containers for refrigerator or freezer.
- NOTES: Don't be alarmed by the fat content per the Nutrition Facts. Remember, you skim off the fat. The tarragon adds an essential flavor and makes a big difference if left out. I also like to use Vidalia onions for a little sweeter flavor. I wonder how red onion would work out? Hmmm -- :-).
Nutrition Facts : Calories 205.3, Fat 14, SaturatedFat 4, Cholesterol 64.2, Sodium 200.2, Carbohydrate 3.6, Fiber 0.9, Sugar 1.3, Protein 15.5
HEART HEALTHY CHICKEN CACCIATORE
This recipe is one that my mom adapted to make heart heathy for my dad who had had a heart attack. She is an excellent cook and was able to adjust almost all of her recipes to make them heart healthy. We all ate healthier after that! Very simple to make and guests never suspect it is actually good for them which is an added bonus. Enjoy! **Note** another person posted this photo and it does not look anything like my original recipe. Please remove your photo, sorry!
Provided by designerchef in Chi
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except for the chicken and the pasta in a large stock pot.
- Bring to a boil.
- Reduce heat, cover and simmer for 25 minutes.
- Add chicken and cook until tender.
- Serve over cooked spaghetti with optional parmesan cheese.
Nutrition Facts : Calories 742.4, Fat 10.4, SaturatedFat 1.9, Cholesterol 113.3, Sodium 599.3, Carbohydrate 104.4, Fiber 9.4, Sugar 14.1, Protein 55.5
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