This recipe was a very welcome surprise! I just happened to see a photo pass by on Pinterest of this dish and I took one look at it and thought, "Brilliant!" My cleanse is over, but I am going to try and go back to my pre-COVID-19 way of eating and boozing; which was far healthier. This is just the kind of recipe to jump start the healthier lifestyle again.
Enchilada Filling
1 whole oven-roasted chicken-shredded (about 1,4 kg or 3 lbs)
140 g cooked brown rice
150 g diced roasted red peppers
2 t Californian chili powder (mild)
1 t cumin powder
100 g grated cheese
15 g finely chopped cilantro
200 ml green enchilada sauce (about 1 c.) OR you can use 100 ml (1/2 c.) La Morena green salsa mixed with 75 ml (1/3 c.) chicken stock (NOT broth, which isn't made from the bones of a chicken, only the meat)
2-3 zucchinis thinly sliced in strips on a mandolin (or with a potato peeler)
100 g grated cheese for the top
70 ml green enchilada sauce for the top
10 g cilantro for the top
sprinkle of chili powder for the top
sour cream & guacamole for garnish (optional, BUT better)
Roast your whole chicken for 20 minutes per pound at 350 F (20 minutes per 450 g at 180C). Shred all of the chicken and set in a large mixing bowl. Add all the ingredients for the filling to the bowl.
Lay 3 strips of the zucchini on the cutting board, overlapping each other a little bit. Set about 4-5 T of the filling at one end of the zucchini and roll them closed. Set the rolled enchiladas in a baking dish with the loose zucchini ends on the bottom so they do not unravel.
Once all of the enchiladas are rolled, pour the remaining enchilada sauce over the top. Sprinkle the cheese, cilantro and chili powder. Bake in an oven at 180 C (350 F) for 20-30 minutes. Serve with avocado & sour cream.
Along side this warm dish, I served a fresh and crunchy salad (recipe below). Both my step-daughters remarked on how well the "cold, fresh salad balanced out the warm enchiladas." My little foodies in training! Love it!
Iceberg Salad with carrots, corn & Grapes
240 g julienned iceberg lettuce
50 g julienned carrots
100 g corn
10 g finely chopped cilantro
100 g red grapes
s&p
Slice all of your ingredients accordingly and place them in large salad bowl ready to mix when needed.
Yogurt-Lime Dressing
1/4 of lime zested
1/2 lime juiced
pinch of chili powder
1/4 t cumin powder
30 g thick yogurt
10 g thick sour cream or crème fraîche
30 ml sunflower oil (can substitute 1/4-1/2 avocado for oil, but then the sauce may need to be thinned out with water later)
s&p
In a small mixing bowl with a whisk, place the yogurt, sour cream, lime zest & juice and mix well. Add the salt & pepper, oil and spices and whisk very well, bringing it all together.