Chicken Enchiladas Verde

I finally bought a light tent. I know I could have made my own, but Amazon has them for so cheap. I could hardly say no. My inner DIYer likes to hide sometimes [which might be why only 3 of the rooms in my house are painted].

I think the lighting still sucks with the light tent, but I think it’s because I need a better background and/or my lamp sucks. It came with a white, blue, and red one, but they’re crinkled to hell. Yours truly doesn’t own an iron [yet], so that’s out. I thought about putting it in the dryer, but apparently they can melt, so that’s out. I guess I’ll have to hit the craft store at some point. The things I do for photos. Thankfully it’s been lighter later, so it hasn’t been as bad as it once was. Baby steps.

I had a wicked craving for some chicken enchiladas after Alissa posted a recipe about chile verde. I picked up a jar of Frontera Tomatillo Salsa and set to work on cooking up some chicken. Holy crap, this stuff is good. It’s not as good as the green sauce from the taco shop down the street, but it’s the best green sauce from a jar I’ve ever had. I used thighs because lets be honest, I love dark meat. It’s always been my favorite, but I eat the breast meat because it’s “better” for you. Between that, the salsa, some jalapeno refried beans and the low-carb whole wheat tortillas from La Tortilla Factory, I was set. Sure, they aren’t authentic, but they taste good, so who cares? I almost didn’t miss smothering them in cheese [sacrilegious, I know].

Ingredients

• 2 chicken thighs, chopped [unthawed if frozen]
• 1/2 jar green salsa [about one cup]
• 1/3 onion, chopped
• 1/3 cup refried beans
• 2 whole wheat tortillas
• Cheese [optional]
• Sour cream [optional]

Preparation

1. Preheat oven to 350º.
2. Heat an oven proof skillet on medium high heat.
3. Season the chicken with salt and pepper then cook in the skillet.
4. Add onions, stirring occasionally until all sides of the chicken are browned.
5. Spread half of the refried beans onto each of the tortillas.
6. Spread half of the chicken and onion mixture on top of the beans.
7. Top with half of salsa.
8. Roll up the tortillas and place back into the skillet.
9. Top with the rest of the salsa.
10. Top with cheese if you’re into that sort of thing. The old me would have.
11. Bake for 15 minutes.
12. Don’t grab the pan handle without an oven mitt.

I am brilliant.