Comfort Food Makeover: Green Chile Chicken Enchiladas

Having grown up in New Mexico, one of my all-time favorite comfort foods is flat green chile enchiladas served with an egg on top. So, my challenge today was recreating one of my Dad's most sought after dishes to be a healthier version, while still maintaining the texture and unforgettable flavor. I replaced the tortillas with pita breads, the cheddar with mozzarella (both cutting calories, carbs, and fat, while adding more protein). 

Oh, I also accomplished to ditch the pots and pans, and make this dish with the use of my microwave to save time. 

Shopping list:

1 lb chicken breast

1-1/3 cup shredded mozzarella cheese
1/2 cup chicken broth

2 Tbs lime juice

4 mini pita breads (4-5" diameter, brand used: Joseph's)

1 can/jar green enchilada sauce, at least 8oz (I used Herdez Tomatillo Verde sauce)

4 eggs (optional)

Seasonings:

Garlic powder

Onion powder

Cumin

Chile powder

Salt

Pepper

Microwave Green Chile Chicken Enchiladas

Serves 4

•1 lb thin sliced chicken breast (if you can't find thin sliced, pound out chicken breast with a meat mallet)

•1/2 Cup chicken broth 

•2 Tbs lime juice 

•4 mini pita breads

•1 cup green enchilada sauce

•1-1/3 cup shredded mozzarella cheese

•4 eggs, optional

1. In a flat-bottomed microwave safe dish, add 1/2 cup broth. 

Add chicken breasts in a single layer. I chose to sprinkle the chicken with cumin, garlic powder, onion powder, and pepper, too.  Cover with plastic wrap. 

2. Microwave on High for 7 minutes. Carefully remove dish from microwave and allow to rest, still covered, for 1 minute. Carefully remove plastic wrap (remember, there's a lot of hot steam trapped in the dish).  

3. Meanwhile, as chicken cooks, separate pitas into 2 pieces by cutting horizontally with a serrated knife. You'll end up with 2 thin rounds per pita that will act as your tortillas. 

4. After chicken has rested, chopped into small bite-size pieces, and set aside in a bowl. If your chicken seems drier than you prefer, add 1/4 cup of the liquid it was cooked in to the chopped chicken to moisten. The rest of the cooking liquid can be discarded. 

5. In a small microwave safe bowl, cover and microwave the enchilada sauce at 50% power for 2 minutes.

6. To soften the pita rounds, microwave them (sandwiched between 2 plates) for 30 seconds. If you prefer a crisp texture, you may want to get out a skillet and heat the rounds over medium heat on your stove-top until they're lightly golden-brown. 

7. Time to assemble! On a plate add 1 Tbs (0.5 oz) enchilada sauce. On top of that, place 1 pita round. Top with 1/4 cup chopped chicken, half of 1/3 cup cheese, and a then repeat (pita, chicken, cheese). Top with 3.5 oz enchilada sauce. 

8. OPTIONAL: In a small non-stick skillet, in 1 tsp olive oil, fry an egg over medium-low heat until white is cooked through and yolk is runny (about 2 minutes on each side, turning once) Top enchilada with egg. 

Recipe yields 4 servings. 

Each enchilada serving has:

4 oz chicken 

1 pita (2 rounds)

1/4 cup enchilada sauce

1/3 cup cheese

1 egg (optional)

Step 1 & 2. 

Step 3. 

Step 4. 

Step 6. 

Step 7.

Step 8.

Serving suggestion:

I served this dish with a 1/2 cup  of black beans. Black beans are high in fiber and also a great source of plant-based protein. Just 1/2 cup has 7 grams of protein. 

As pictured below, the nutritional info for my plate of dinner is:

IIFYM:

Calories 451

Carbs 31g

Fat 14g

Protein 52g

This remake was an absolute success! The flavor and texture was perfect. 

My husband came home long after I ate my dinner. I made a plate for him. His first response, "Mmmmm!" Then I told him, "I made that in the microwave."  Surprised, he said, "What!?! Are you serious? This is delicious!"

I'll definitely be making this version again. 

If you give it a try, I'd love to hear what you think. Comment below, and share any changes you made. 

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