Now I like egg rolls, lasagna, and veal picatta, but if I had to pick one, I’d go for the Mexican. And because I like it so much, I’ve had to learn how to make some of our family favorites without all the fat and high calories. Now I haven’t quite figured out how to skimp on the fat or calories in a sopaipilla (a deep fried pastry usually then filled with honey), but I have discovered a few things about several other dishes.
For quick ease of use, I buy a whole, roasted chicken at the grocery store, peel away the skin, and shred the chicken. It’s wonderful in chicken tacos, enchiladas, and tortilla soup.
I dip my corn tortillas in chicken broth instead of frying them when I plan to layer them in enchiladas.
Rinse your ground beef when it’s hot from the skillet – it will wash away the fat, and you’ll be adding plenty of juice and spices to whatever dish you’re making.
Here’s one of my favorite recipes:
Green Chile Chicken Enchiladas
I use Cervantes Green Chile Sauce, but you can also make your own by combining 1 1/2 – 2 cups chicken broth, 1 cup chopped green chile, 1/4 chopped tomatoes, 1 tbsp. chopped fresh garlic, 1 tsp ground oregano, 1 tsp ground cumin, 1/2 tsp garlic salt.
Green Chile Sauce
4 cups shredded, cooked chiken, skin and fat removed
6 corn tortillas
1 cup shredded low fat cheddar cheese
Six Seasonings (or a mixture of cumin, oregano, garlic salt)
In a 9X13 casserole dish, place two tortillas in bottom of dish. Dip tortillas quickly in green chile sauce or chicken broth. Break one tortilla in half and cover the rest of the bottom of the dish. Top with 2 cups chicken and 1/3 cup cheese. Repeat layers, ending with the rest of the cheese. Top cheese with Southwest Seasoning. Cover with foil and bake in 350F oven for 30 minutes or until cheese is bubbling.
Serve with boiled pinto beans served in their juice with light salt.