Enchiladas de Pimiento Verde

Ingredientes

• green bell pepper 1.00 med diced
• jalapeño pepper 1.00 med minced
• green onion (scallion) 1.00 stalks sliced
• garlic 3.00 clove minced
• cooked chicken 2.00 cup shredded
• olive oil 3.00 tbsp
• all-purpose flour 3.00 tbsp
• low sodium chicken broth 2.00 cup
• Kosher Salt 0.25 tsp
• ground coriander 0.50 tsp
• Plain Nonfat Greek yogurt 0.50 cup
• 0.25 cup reduced fat
• corn tortillas 8.00 small 6 inch

Preparación

1. 1

   Preheat oven to 350°F

2. 2

   Spray a large skillet with cooking spray and heat over medium heat. Add green peppers

3. 3

   jalapeño

4. 4

   green onion

5. 5

   and garlic. Cook over medium heat for 4–5 minutes

6. 6

   until the peppers start to soften.

7. 7

   Remove from heat and place in a bowl with the shredded chicken and mix. Set aside.

8. 8

   Return skillet to the heat and add the olive oil. Whisk in the flour for about 1 minute until smooth.

9. 9

   Slowly pour the chicken broth in

10. 10

    whisking until the sauce is thickened and smooth

11. 11

    about 3–4 minutes. Add the salt

12. 12

    coriander

13. 13

    and yogurt and whisk until smooth. Remove from heat.

14. 14

    Pour a small amount of sauce in a 10 x 8 (or medium size) baking dish. Spread to coat the bottom of the pan.

15. 15

    Place tortillas on a flat surface and divide the chicken and pepper mix between them

16. 16

    placing the mix in the center of each. Roll tightly and place seam side down in the baking dish. Pour remaining sauce over the stuffed tortillas and sprinkle with the shredded cheese.

17. 17

    Bake for 15–20 minutes

18. 18

    until the sauce is bubbling and the cheese has melted.